Osso Buco is perfect comfort food and ideal to serve as an everyday dinner as well as when you have guests over for a bit more of a formal dinner
Osso Buco is a Milanese dish made traditionally with Veal. I am not sure how much Veal really is, only that it is quite expensive and very hard to get hold of at our local stores and butcheries.
All over the world people have started to make this scrumptious dish using beef or lamb. I used lamb in this recipe and it was also a first time dish for my family.
I knew it would be delicious, but the way my family carried on, one would swear they have never had a meat casserole before! Although, I have to agree, this Osso Buco is one of the most delicious casseroles I have ever had in my life !
Besides maybe the meat, you should already have all the ingredients on hand. I once again used some of my leftover vegetables I had after a couple salads I made a few days ago. (Remember we are the salad loving family !).
This dish is perfect not only as an informal family dinner, but would be awesome to serve to dinner guests as well. You know those times when you take out your most expensive china.
Also check out our Red Wine Lamb Shanks made in the Slow-Cooker recipe. Perfect for entertaining !
- 1 TB Olive Oil
- 1.5 kg Lamb Shanks or Knuckles ( 3 1/2 pounds )
- 1/2 cup Flour seasoned
- 2 t Butter
- 1 Onion chopped
- 2 t Fresh Garlic crushed
- 2 Carrots peeled and chopped
- 3 Celery Ribs chopped
- 2 cans (410g each) Chopped Tomatoes
- 2 Bay Leaves
- 3 cups Beef Stock
- 1 TB Cocoa Powder
- 1/3 cup Water
- Heat Oil in a large saucepan
- Cover the Lamb with the Flour – brown all sides in the Oil – remove from saucepan and drain on paper towel
- Using the same saucepan – add the Butter and melt – add the Onion, Garlic, Carrots and Celery – saute until soft – return Lamb to the saucepan
- Add the Tomatoes, Bay leaves and Beef Stock – bring to simmer and cook covered for 1 hour
- Mix the Cocoa with the Water – add to the saucepan and simmer another 30 minutes until the sauce has thickened
Serve over mashed potatoes or rice. Remember to remove the Bay leaves … I only liked them in the photos, but would hate chewing on one!