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How To Make Lamb - Osso Buco Style

You can cook Lamb - Osso Buco Style using 21 ingredients and 9 steps. Here is how you achieve Lamb - Osso Buco Style.

Ingredients of Lamb - Osso Buco Style

1. You need to prepare 6 tbs of olive oil (divided).
2. You need to prepare 4 of lamb shanks.
3. Prepare 3 of medium carrots, peeled, sliced 1/2”.
4. You need to prepare 2 of medium parsnips, peeled, sliced 1/2”.
5. Prepare 1 of medium size onion, roughly chopped.
6. You need to prepare 3 clove of garlic, sliced thin.
7. Prepare 3 tbs of tomato paste (divided).
8. You need to prepare 1 cup of dry red wine.
9. You need to prepare 1 can (14.5 oz.) of whole peeled tomatoes, drained.
10. Prepare 1 1/2 cup of beef broth.
11. Prepare 4 tbs of mint jelly (divided).
12. You need to prepare 1/2 cup of dried apricots, halved.
13. Prepare 2 tbs of rosemary, finely chopped.
14. Prepare 1 tbs of dried thyme.
15. You need to prepare 1/2 tsp of powdered coriander (optional).
16. You need to prepare 1 of bay leaf.
17. Prepare 1/4 tsp of salt.
18. Prepare 1/4 tsp of pepper.
19. Prepare 4 tbs of fresh mint, finely chopped.
20. You need to prepare 1 tbs of grated lemon peel and twist shavings.
21. You need to prepare 1/4 cup of fresh parsley.

Lamb - Osso Buco Style directions

1. Preheat oven 325˚ F..
2. Place a roasting pan with lid (or Dutch oven) on a stove top burner on medium heat. Heat up olive oil (4 tbs.). When heated, sear the shanks on all sides for about 3 minutes per side. Remove shanks to a plate..
3. Add olive oil (2 tbs.) to the pan, then add the vegetables and sauté for 5 minutes. Add the garlic and heat for 1 minute. Add the tomato paste (2 tbs.) and mix with the vegetables until well coated. Heat 1-2 minutes..
4. Add the wine, chopped tomatoes, beef broth, mint jelly (1 tbs.), apricots, and the spices, including the fresh mint. Turn off the heat and add in the shanks to the mixture..
5. Cover, place into the heated oven, and reduce heat to 300˚ F. Cook for about 3 hours depending on size of shanks. When done, bone will be more prominent and meat will be very loose. Set pan aside..
6. Take 1.5 cups of the hot broth (from the pan) and add it to a medium sauce pan. Add tomato paste (1 tbs.), mint jelly (1 tbs.), and grated lemon peel..
7. Heat until just bubbling, stirring occasionally as it thickens. Scoop out a good portion of the vegetables from the roasting pan and add to the gravy..
8. Plate the lamb shanks on a bed of polenta (or) wide flat noodles, or along-side a portion of Italian risotto..
9. Ladle the completed vegetable gravy over the plated shanks. Finish with some chopped parsley and a lemon twist..

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