How to Make Classic Osso Bucco - Osso Bucco using Lamb Leg Cutlets!!!
Recipe type: Lamb / Veal
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.
- 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
- 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.
- Chop the onion, half the cherry tomatoes, measure out the wine and the vegetable stock.
- 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.
- 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.
- Return the pan to the heat and add the wine, tomatoes and stock. Heat this until almost boiling, then pour it over the lamb.
- Cover the roasting tin with foil and bake in a preheated oven at 150c or 300f for 90 minutes.
- 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.