Wednesday, February 27, 2013

Lamb Osso Buco

So my Dad stopped at Costco on his way home from work earlier this week.. and grabbed the usual Costco family favorites (in ours at least) of fresh salmon and rotisserie chicken. But he also got Lamb Osso Buco cuts! 

I have never cooked lamb before, but since getting my Chasseur dutch oven a year ago, its one of the meals I've been dreaming about cooking! And of course, my parents have been dreaming about getting to eat it, after I cooked it! ;) (Truth!) Haha, anyway, I went ahead and made Lamb Osso Buco for Sunday Dinner this past weekend and it was DELICIOUS!! 
As well as surprisingly affordable and easy. The package of 6 lamb steaks with bone in was less than $15 from Costco! That's cheaper than most steaks or pork tenderloins!

This dish is rich, but not overly so, not in a heavy way. Its rich in a flavorful succulent delicious way. Cooking it low and slow in a dutch oven really allows the flavors to just blend and meld together. 

Rustic Lamb Osso Buco:
Serves- 4-6
Prep Time- 40 min
Cook Time- 4-6 hours

Lamb- osso buco cut- just ask your butcher!
1 large or 2 small onions- chopped 1/2 inch
2 carrots chopper 1/2 inch
2-3 stalks of celery chopped 1/2 inch
7 cloves of garlic- loosely chopped
2 tbsp tomato paste
1 cup dry red or white wine
1 cup beef stock
2 sprigs Rosemary
4 sprigs Thyme
2 tbsp flour- can use gluten free!
Sea Salt
Olive Oil
1 large oven safe pot- I use a Chassuer enamel coated cast iron 7 qt pot.

1. Preheat oven to 250 degrees. Pat your lamb dry with with a paper towel and season both sides well with sea salt and black pepper
2. Put 2-3 tbls olive oil in pot and place on mid-high heat. Once to temperature place lamb in pot and sear about 5 minutes each side.

3. Remove lamb and set aside on a prep plate. Turn to medium heat. Place onion in pot and cook 3 minutes. Add Carrots, Celery and Garlic- cook 7-8 minutes. Then shake the 2 tbsp of flour over veggies and cook another 2 minutes.

4. Add 2 tbsp tomato paste to veggies and stir. Then add 1 cup dry wine (white or red of your choice) and 1 cup beef stock. Stir with wooden spoon scraping bottom to get up the good bits! Salt and Pepper to taste.

5. Place lamb back in pot, settling it into the veggies and sauce. Add the sprigs of rosemary and thyme over lamb. (No need to detach leaves from stem- they will add the flavor just as is.)

6. Cover oven safe pot and place on rack- 1 below mid height- and set timer for 4 hours. Leave it in oven to slow cook for 4-6 hours!

Serve over Parmesan Garlic Mashed Potatoes, Polenta or Risotto! Enjoy!

 About to go in the oven for 5 hours!!
 After being in the oven for 5 hours... and fall off the bone tender!

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