Lamb Osso Buco Slow-Cooked
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Lamb Osso Buco Slow-Cooked

1. All-purpose flour - ½ cup
2. Lamb shanks - 2 ½ pounds
3. Salt and freshly ground black pepper to taste - 2 ½ pounds
4. Unsalted butter - 2 tablespoons
5. Dry white wine - 1 cup
6. Diced tomatoes - 1 (14.5 ounce) can
7. Chopped onion - 1 ½ cups
8. Chicken broth - ¾ cup
9. Chopped celery - ½ cup
10. Fresh thyme, leaves removed - 5 sprigs

How to cook deliciously - Lamb Osso Buco Slow-Cooked

1. Stage

Put flour into a shallow wide bowl. Season lamb shanks with salt and pepper; dredge through flour until coated, shaking off any excess flour.

2. Stage

Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.

3. Stage

Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to the slow cooker.

4. Stage

Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.

5. Stage

Transfer sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.