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Lamb Osso Bucco?

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  • Rick Dec 24, 2012 08:04 AM
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Bought lamb osso bucco at Costco last week because it looked so good. Any ideas how to cook it?

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  1. I've used this recipe with good results. IMO the important part is to follow the recipe to the letter. This will take time but it's worth it.http://www.foodnetwork.com/recipes/la...

    3 Replies
    1. re: Puffin3

      That's the first recipe I saw but I won't have the time nor the bones to make 1 gallon of lamb stock. I guess I could always use beef broth in a pinch?

      1. re: Rick

        I prefer rich chicken stock if I don't have lamb stock, but some people use beef stock. i find it overpowering.

        1. re: Rick

          I just use water, it comes out fine.

      2. Rick, you bought lamb shanks, correct? Osso bucco is very easy to make. After searing the meat in a dutch oven, sautee some onion, carrot and fennel in the pot, heat some stock (wouldn't worry if it's not lamb stock...chicken, beef, or veal would work well), return the shanks to the pot once the vegs are soft, bake for 2 to 2 1/2 hours in the oven at 325. Yum.

        2 Replies
        1. re: 280 Ninth

          Osso bucco is just lamb shank cut cross wise right? If so then yes I have cut up lamb shank. Thanks for the guidance, I think we're going to to that and some polenta for our Christmas Eve dinner for two!

          1. re: Rick

            Osso bucco is the preparation of shanks, not the shanks themselves. Trust me, they are very easy to prepare. As in any braise, the slow cooking does the work for you...enjoy the aroma, then the taste!

        2. the best osso bucco i ever had was made by a friend's auntie. i joked that it must be a secret family recipe it was so good. Auntie looked at me and said, yes it was an old family recipe, but not her family, and asked if i knew the Rombauers.

          1. JI used the recipe puffin posted and it came out great! I used one quart of beef stock, no clue why that recipe calls for one gallon of stock. I cooked it in my Le Creuset braiser and the quart of stock was enough to nearly cover the meat. Served it with a side of polenta.

            1 Reply
            1. re: Rick

              Sounds wonderful, so satisfying when things come out great.

            2. I salivate when I think Osso Bucco... our favorite recipe for reference, though followed loosely is http://www.cookingforengineers.com/re...

              Share and enjoy!

              1. Veal shanks are traditionally used. Lamb shanks aren't going to have a lot of meat/connective tissue on them. The marrow from the lamb shanks is were the real flavor 'treasure trove' is hiding. IMO

                1. You can make this just like you would make it with veal.
                  After browning I cover the bottom with carrot and onion. After they are softened I add the wine and return the lamb to the pot with stock. Cook as you would veal but it only takes about 1.5 hours on the stove top. When the meet is separating from the bone and the bone has split open, remove the shanks from the pot. Put the veggies in the pot into a food processor and process until thick. Serve with the processed sauce poured over the shanks. Pour a glass of sweet white wine and enjoy.