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Lamb Osso Buco Recipe

Ingredients

How to make it

  • This recipe is used in a pressure cooker. If you don't have one you can follow the same recipe in a thick bottom pot or Dutch oven...allow 3 hours to braise with that method.
  • Combine the seasonings as well as minced garlic
  • Allow the lamb shoulder to rest at room temp for about half an hour to an hour
  • Rub mixture into the meat on all sides
  • Place the oil in your pan or pressure cooker and bring heat to high
  • When ready sear the lamb for about 2 minutes each side or until it starts to caramelize.
  • Remove the lamb and deglaze the pan with the wine, scraping all the nice bits from the bottom with a wooden utensil
  • Add chicken stock and tomato paste
  • Place the lamb back in making sure it's all covered with liquid. Add more stock if you have to.
  • Toss in some thyme and cover
  • Bring the pressure to high and lower the temp to regulate the pressure
  • Cook for 45 minutes in the pressure cooker
  • When done, release the pressure using the pressure release
  • Serve with goats cheese atop your favorite side. I used rice, but normally serve it with creamy Parmesan polenta
  • Spoon the sauce over the dish and enjoy!

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The Cook

pkusmc Kalispell, MT

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