Tuesday, June 4, 2013

Cooking with Boba Panda: Lamb Osso Buco

olive oil
2 lbs lamb osso buco
salt and pepper
1/2 onion
3-4 cloves garlic
1/4 tsp crushed red pepper flakes
1 tsp  fresh thyme, chopped
2 fresh sprigs rosemary, finely chopped
1 bay leaf
2 tbsp tomato paste
1/3 cup white wine
1 can beef broth
1 package (12 oz.) baby bella mushrooms, sliced

1. use paper towels to pat dry lamb osso buco pieces and season both sides with salt and pepper. Over medium high heat, coat the bottom of a dutch oven or large pot with olive oil. Sear both sides of osso buco, then remove.

2. lower heat to medium. In same pot, saute onions for a few minutes. Add garlic, red pepper flakes, thyme, rosemary, and bay leaf. Saute until garlic is fragrant and onions are translucent.

3. add tomato paste and white wine, be sure to scrape up all the brown bits on the bottom of the pan. Simmer for 1-2 mins.

4. add the osso buco pieces back into pot and cover with beef broth. Simmer partially covered for 1 1/2 -2 hours or until the meat is fork tender and easily falls away from the bone. The sauce should be rich and thick.

5. saute mushrooms in a little olive oil until tender, and add to finished osso buco sauce. Taste the finished sauce and add salt and pepper if needed. Serve and enjoy.

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