Lamb Osso Buco
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Leg lamb, cut into 20 large slices, as for osso buco
- 2 large onions
- 1 carrot (s)
- 1 leek
- 1 small celery
- 1 handful black olives, pitted
- 2 cans tomato (s), peeled
- 3 tablespoon tomato paste
- 2 bay leaves
- 1 glass red wine, drier
- 0.5 liter ½ meat broth
- rosemary
- paprika powder, noble sweet
- 3 tablespoon olive oil or clarified butter
- salt
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Heat the oil or clarified butter in a roasting pan. Sear the lamb shank in portions on both sides and set aside.
- Clean or peel the onions, carrots, leeks and celery, dice them and sear them in the frying fat. Add the tomato paste and tomatoes. Braise briefly and then deglaze with the red wine. Add the olives and bay leaves. Add rosemary and paprika powder and stir well. Now place the lamb slices on top, then season with salt and pepper.
- Place the roasting pan in the preheated oven at 160 ° C and stew for approx. 1.5 hours. Repeatedly fill up with the broth.
- Baguette, flatbread or potatoes are enough as a side dish.
- It also tastes good if you add pre-cooked and sliced potatoes directly to the meat about 10 minutes before the end of the cooking time!
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