Lamb Osso Buco recipe
Lamb Osso Buco recipe
Ingredients
- 4 x 400g lamb osso buco (get your butcher to cut a lamb leg widthwise into 2.5cm-thick pieces)
- Plain flour, to dust
- 1/4 cup (60ml) extra virgin olive oil, plus 2 tbs extra
- 5 anchovy fillets in oil, drained, chopped
- 2 1/2 tbs finely chopped pitted black olives
- 1 large onion, chopped
- 1 long red chilli, seeds removed, finely chopped
- 2 1/2 tbs each finely chopped basil, flat-leaf parsley & oregano leaves, plus extra chopped parsley to serve
- 2 dried bay leaves
- 70g tomato paste
- 2 cups (500ml) Beef Stock
- 3 x 400g cans crushed tomatoes with basil
- Lemon zest, to serve
Method
Dust lamb all over in flour and set aside. If cooking in the oven, preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan with lid over high heat.
If using a slow cooker, select ‘saute/ sear’ and preheat.
Add oil and sear lamb (in batches if necessary), turning frequently, for 5-6 minutes until browned all over. Transfer to a bowl and set aside. Wipe pan or slow cooker bowl clean, then add extra 2 tbs oil with anchovy and olive. Cook, stirring, for 2-3 minutes until anchovy begins to break down. Add onion, chilli, herbs, bay leaves and tomato paste. Cook, stirring for 2-3 minutes until onion begins to soften and tomato paste is caramelised. Stir in stock and crushed tomatoes.
If cooking in the oven, bring to the boil. Season, return lamb to the pan and push to submerge slightly. Cover with the lid and braise in the oven for 4 hours 30 minutes-5 hours until very tender.
If using a slow cooker, season, return lamb to slow cooker and push to submerge slightly. Cover with the lid, select ‘slow cook’ and set the timer for 8 hours.
Transfer to a serving dish, and scatter with parsley and lemon zest to serve.
