Lamb Ossobuco Recipe

Name: Lamb Ossobuco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 pounds lamb shank, cut into 2-inch ossobuco; 1 3/4 teaspoons kosher salt; 1/3 cup flour; 3 cloves garlic, smashed; 2 stalks celery, chopped into 1/3-inch pieces; 1 large carrot, diced into 1/3-inch pieces; 1 onion, chopped; 1/4 cup tomato paste; 1 cup dry white wine; 3 cups unsalted chicken broth; 3 sprigs fresh thyme; 1 bay leaf; 1 sprig fresh rosemary; 2 tablespoons chopped fresh Italian parsley; 1 teaspoon lemon zest (1 lemon)

Servings: persons

3 tablespoons vegetable oil
4 pounds lamb shank, cut into 2-inch ossobuco
1 3/4 teaspoons kosher salt
1/3 cup flour
3 cloves garlic, smashed
2 stalks celery, chopped into 1/3-inch pieces
1 large carrot, diced into 1/3-inch pieces
1 onion, chopped
1/4 cup tomato paste
1 cup dry white wine
3 cups unsalted chicken broth
3 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest (1 lemon)

1
Heat the oil in a large braiser set over medium-high heat.
2
Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt.
3
Dredge each piece in the flour and then shake off the excess.
4
Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes.
5
Remove the lamb to a plate.
6
Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt.
7
Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes.
8
Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes.
9
Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes.
10
Stir in the broth, thyme, bay leaf and rosemary.
11
Nestle the lamb back in the pan and cover with the lid.
12
Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.
13
Remove the meat to a plate and keep warm.
14
Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf.
15
Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.

1809

kcal

Calories

114

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 pounds lamb shank, cut into 2-inch ossobuco, 1 3/4 teaspoons kosher salt, 1/3 cup flour, and more.

Yes, Lamb Ossobuco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Ossobuco

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