Lamb Osso Bucco
Lamb Osso Bucco: Easter is a traditional Christian holiday where the resurrection of Jesus is celebrated, and celebrations require good cuisine.
This Easter, try this Italian recipe for Lamb Osso Bucco, which will give your taste buds a delightful experience. This dish remains sure to be a hit when prepared using lamb shanks, flour, onion, celery, carrot, garlic cloves, dry red wine, lamb stock, tomatoes, and seasonings.
This one-of-a-kind and distinct dish is pan-fried and then baked to enhance the flavors of the spices and will leave you with an unforgettable aroma. The succulent and delicate lamb will be the main attraction at the Eater dinner table.
What is the “Lamb of God”?
Traditionally, a lamb dish is crucial during Easter because Jesus was called the “Lamb of God.” This recipe adds a little heat and flavor explosion to the Easter traditions. This delicacy will become a mainstay on your special dinner menus and a favorite among your guests and family.
Ingredients of Lamb Osso Bucco
- 150 grams of bread flour
- 50 gm onion 20-gram tomato
- 100 milliliters of red wine
- 20-gram garlic
- 5 gramme black pepper
- 100 ml lamb stock 450-gram lamb shanks
- 50 grams of celery, 50 grams of carrot 5 grams of bay leaf
- 5 grams salt
- 15 ml virgin olive oil
How to make Lamb Osso Bucco?
- Wash the tomatoes, onions, celery, and carrots under running water to prepare this delectable Easter dish. Dice the carrots and celery on a clean cutting board and mince the onions and tomatoes.
- Reserve them for later use. The oven must be heated to 160 degrees Celsius.
- Now, place flour on a large platter and season it with pepper and salt. Place the lamb hocks on the mixture and toss to coat all sides evenly.
- Then, place olive oil in a skillet and heat it over a medium flame. When the oil is sufficiently hot, add the coated lamb shanks and fry until they turn brown.
- Set it away.
- Pour extra oil into the same skillet and add chopped onions, celery, carrots, and bay leaves. Cook until soft, then add the garlic cloves.
Continue cooking for another minute
- When the vegetables are cooked, increase the heat to high and pour the dry red wine.
- Add the chopped tomatoes and cooked lamb when the wine has evaporated and the mixture has become a sauce.
- Hand this mixture to a baking dish and stir it for a few minutes. Add the lamb stock and combine the ingredients. Refuge it with a lid and place it in a preheated oven.
- Bake, the Osso Bucco for 50 minutes or until it, begins to release a savory aroma.
- When the dish is fully cooked, place it on a heat-resistant mat and serve warm! You can serve it with steamed green vegetables and fava beans as a garnish. Savor the delectable dinner!
Also Read: Broccolini with Lemon Tahini Dressing