Tasty Recipes Lamb Osso Buco Slow-Cooked

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Lamb Osso Buco Slow-Cooked

"There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic."

Ingredients :

  • 1/2 cup all-purpose flour
  • 2 1/2 pounds lamb shanks
  • salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 cup dry white wine
  • 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 cups chopped onion
  • 3/4 cup chicken broth
  • 1/2 cup chopped celery
  • 5 sprigs fresh thyme, leaves removed

Instructions :

Prep : 15M Cook : 4M Ready in : 6H35M
  • Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
  • Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
  • 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 slow cooker.
  • 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.
  • Transfer the 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.

Notes :

  • This may also be made with veal.
  • Canned tomato bisque soup can be substituted for the diced tomatoes.
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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