Braised Lamb Osso Bucco Recipe

Cooking Instructions

1. 1

   Sear the Lamb

   In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear them until browned on all sides. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in the garlic and cook for an additional minute.

3. 3

   Add Flavorings

   Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and allow it to reduce by half, scraping up any browned bits from the bottom of the pot.

4. 4

   Braise the Lamb

   Return the lamb shanks to the pot. Add the beef broth, bay leaves, and thyme. Bring to a simmer, cover, and reduce the heat to low. Cook for 2 hours until the meat is tender.

5. 5

   Prepare Creamed New Potatoes and Petit Peas

   While the lamb is cooking, boil 2 cups of new potatoes until tender. Drain and mash with 1/4 cup of butter and 1/2 cup of cream. Stir in 1 cup of petit peas and season with salt and pepper to taste.

6. 6

   Serve

   Once the lamb is tender, remove it from the pot. Serve the braised lamb osso bucco over the creamed new potatoes and petit peas.