Lamb Osso Buco For Two Recipe Recipe 425

Steps:

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

Steps:

• Preheat the oven to 325°F. In a large, heavy skillet (I like to use my cast-iron skillet) over medium-high, heat 2 tablespoons of the olive oil. Add the lamb shanks, season with salt and pepper and cook over moderate heat until well browned all over, approximately 10 to 15 minutes. Transfer the shanks to a large roasting pan and pour off the fat. Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the garlic, onions, carrots, and celery; cook over moderate heat until softened, about 10 minutes. Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes. Add the tomatoes, chicken stock, orange zest, oregano, and 2 tablespoons of the parsley; bring to a boil. Pour the mixture over the lamb and cover with foil. Bake in the oven for about 3 hours, or until the lamb shanks are very tender. Remove from oven. Increase the oven temperature to 350°F. Transfer the lamb shanks to a large, deep baking dish, cover with aluminum foil and keep warm. Pour the sauce and vegetables into a large saucepan, discarding the strips of orange zest. Simmer the sauce over medium heat, skimming the surface occasionally, until richly flavored, about 15 minutes. Season with salt and pepper and pour it over the lamb shanks. Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through. Set a lamb shank on each plate and spoon some of the sauce over and alongside. Garnish with the remaining 2 tablespoons of parsley and serve. Make ahead: The recipe can be prepared through Step 3 and refrigerated overnight. Spoon the cold fat from the surface and bring the lamb shanks to room temperature before reheating them in a 325°F. oven for about 45 minutes. Serve with Garlic Mashed Potatoes.

Steps:

• Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
• Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
• Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.
• Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
• Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.

Steps:

• In a large stainless steel bowl, coat lamb shanks with some oil, salt and pepper. Bring the remaining blended oil to 385 degrees F in a rondo or Dutch oven. Preheat the oven to 275 degrees F.
• Sear both sides of the lamb shanks until dark golden brown. Add carrots, celery and onions and cook until caramelized. Add garlic and cook for 10 more minutes. Deglaze the pan with red wine, adding it and stirring with a wooden spoon to scrape the bottom of the rondo. Cook, letting the alcohol evaporate, about 8 minutes. Add the crushed tomatoes, veal demi and chicken stock. Salt and pepper to taste.
• Place lamb shanks in a roasting pan, then add vegetable mix over top. Add bay leaves. Cover with a layer of parchment paper and then a layer of aluminum foil. Bake for 2 1/2 hours. Let it rest, covered, for 30 minutes, then strain the sauce with a fine chinois.
• Place 1 ladle of the Risotto in the center of a plate. With the back of the ladle, press down to create space for plating lamb shank vertically. Plate lamb shank. Ladle the braised lamb sauce around the Risotto. Finish with a drizzle of 1 tablespoon Gremolata over top of lamb. Repeat to make 3 more plates.
• Start by making saffron stock, combining chicken stock with 1 sachet saffron in a pot. Bring to a simmer, then turn off the heat and set aside for later.
• On medium-high heat, using a copper risotto pan, add half of the butter and the rice. The goal here is to toast outer shell of rice, but not brown it. This technique allows rice to have a more al dente texture when the cooking process is complete. Using a wooden spoon, stir the rice around the pot, keeping it moving at all times. Add onion and cook until they turn translucent and fragrant. Your rice should be seared but not browned. Deglaze with white wine and cook off alcohol. Add saffron stock 1 cup at a time. Cook, constantly stirring the risotto with a wooden spoon and scraping the bottom of the pot so nothing sticks to it. (The idea behind constant stirring is so all the rice cooks evenly; otherwise the rice at the bottom of the pan is at a hotter temperature and higher humidity, thus, it will cook faster than the rice on the surface of the pot. Add stock as needed. You want your risotto to be al dente, so make sure that when it comes to al dente you have as little liquid in the mix as possible.) The consistency you are looking for is that the risotto will barely run off the end of the wooden spoon. When the saffron stock is absorbed, finish with the Italian technique called "manteca" ...meaning to finish with remaining butter and Parmesan.
• Heat up a saucepan on low heat and add oil. Stir in garlic and simmer for 1 minute. Remove from heat and stir in parsley, lemon and orange zests. Season with salt and pepper.

Steps:

• Preheat oven to 275 degrees F.
• Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Once seared on all sides, remove from pan and set back onto plate. Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic. Saute for approximately 10 minutes using a wooden spoon to scrape the lamb drippings off the bottom of the pan and to caramelize the vegetables. Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes. Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon. Reduce the wine by half and add the Lamb Stock and thyme. Season with salt and pepper. Place the seared osso bucco back into the pan. Change to high heat and once the stock starts to boil, put roasting pan into the oven. Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone. You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom.
• When finished, take the lamb out of the sauce and set aside. In a blender, blend the sauce until the vegetables are pureed. Place about a 1/4 cup of sauce into the bottom of each serving bowl, top with osso bucco and drizzle with a little more sauce. It is best served with roasted carrots, onions, and potatoes.
• Preheat oven to 400 degrees F.
• In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well. Place the bones and vegetables in a 4-gallon stock pot. Add 2 gallons cold water, salt and pepper, and bay leaves, if desired. Bring to a boil over high heat and then turn down to a simmer over medium-low heat. Simmer for 4 to 5 hours to get the best results.
• If using lamb base, roast vegetables as explained above. In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base. Add the roasted vegetables and bring to a boil. Turn down the heat to medium-low and simmer for approximately 1 hour.

Steps:

• 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
• In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
• Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
• Now add the tomatoes, broth, wine and pepper and fresh herbs.
• Bring to a boil, cover and reduce to a simmer for 30 minutes.
• When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
• Pour this over top.
• I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
• Don't forget the wine!