Simple Way to Make Quick Lamb - Osso Buco Style

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We hope you got insight from reading it, now let's go back to lamb - osso buco style recipe. To cook lamb - osso buco style you only need 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Lamb - Osso Buco Style:

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

Steps 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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