How to Make Classic Osso Bucco – Osso Bucco using Lamb Leg Cutlets!!!

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How to Make Classic Osso Bucco - Osso Bucco using Lamb Leg Cutlets!!!
Author: 
Recipe type: Lamb / Veal
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Osso Bucco is classic Italian dish of slow cooked veal cutlets with a thick glossy gravy. Although veal shank cutlets are the tradional meat used, osso bucco can be quite successfully made with lamb leg cutlets as I am about to do, or even with young goat leg cutlets.
Ingredients
  • 2kg / 4.4lb Lamb leg cutlets
  • Oil for coating
  • 120ml Oil for frying
  • 1 Onion, chopped
  • 250ml White wine
  • 250g Cherry tomatoes, halved
  • 1lt Vegetable stock
For the Seasoned Flour
  • 500ml All-purpose flour
  • 10ml Salt
  • 2.5ml Fine black pepper
  • 2.5ml Ground nutmeg
For the Gremolata, mix together
  • 60ml Parsely, finely chopped
  • 2 Cloves garlic, finely chopped
  • 30ml Grated lemon rind
Instructions
  1. Combine the flour, salt, pepper and nutmeg and place this in a large pan. Place the lamb leg cutlets in another pan, drizzle with little oil and rub this into the meat until everything is coated.
  2. Chop the onion, half the cherry tomatoes, measure out the wine and the vegetable stock.
  3. Heat 120ml of oil in a large pan. Dredge the lamb cutlets in the seasoned flour and fry the cutlets slowly for 5 minutes per side and they are nicely browned. Repeat this until all of the cutlets are fried. Transfer the cutlets to a large roasting tin.
  4. Add the onion to the pan and fry for 2 to 3 minutes until tender. Pour the onions and the roux from the pan over the lamb.
  5. Return the pan to the heat and add the wine, tomatoes and stock. Heat this until almost boiling, then pour it over the lamb.
  6. Cover the roasting tin with foil and bake in a preheated oven at 150c or 300f for 90 minutes.
  7. Remove the osso bucco form the oven and serve immediately topped with a generous dose of the gravy and a scattering of gremolata.
For Veal or Goat Osso Bucco, follow exactly the same procedure.
If your gravy is still a bit thin after the cooking time, transfer it to a saucepan and thicken it by adding a tablespoon or 2 of cornflour dissolved in a little water. Allow this to boil until thickened.

 

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