Step-by-Step Guide to Make Super Quick Homemade Lamb - Osso Buco Style

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We hope you got benefit from reading it, now let's go back to lamb - osso buco style recipe. You can cook lamb - osso buco style using 21 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Lamb - Osso Buco Style:

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

Instructions to make Lamb - Osso Buco Style:

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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