After a long long vacation, then recovering from the vacation, catching up with work, kept me away from my cooking and from my beloved blog for longer than I thought. It was a great complement when Z missed my cooking more than me. He was grumpy when I tried to feed him rotisserie chicken and grape leaves, not made at home but bought at Costco. He didn’t eat. For both of our sake I had to start cooking again, properly. Now the challenge was to make something gourmet enough in shortest of time. And that’s when one must use that lovely slow cooker.
Cooking lamb is still a worry for me, cause the whole cooking time I wonder if it will turn out to be gamy. Although by now I have mastered the art of taking gaminess out of the lamb.
Making Osso Bucco for the first time, gaminess of lamb, lack of time, need to eat good food, need to write about it. Good thing about it? It turned out just perfect in every sense. Was prettier and tastier than what I expected, didn’t take too much of my time and wasn’t gamy at all.
Here is what you need for this lamb osso bucco perfection:
As I was back from vacation I didn’t have a lot of fresh ingredients so I used dried and canned, I am sure fresh will taste even better.
- 4 lamb osso bucco pieces.
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 tbsp orange zest
- 1 tsp garlic powder
- 1 tbsp dry parsley
- 1/2 cup chopped carrots ( I didn’t have any so I made it without carrots)
- 1 cup red wine
- 1 can chicken broth
- 1 can tomatoes
- 1 tbsp corn flour
- Soak lamb pieces in water for 5 minutes, this takes the blood of the pieces. Dry them on paper towel and drizzle with salt and pepper.
- In a pan heat the oil and arrange the Osso Bucco pieces in one layer on high, let them brown on both the sides.
- Add onions, celery, garlic and cook till onion is transparent.
- Add wine and let it cook for a minute.
- Transfer the mix to slow cooker and add orange zest, parsley and chicken broth, let it cook on high to low for 4 to 12 hours, respectively, based on when you want to eat. Results won’t really vary much.
- When ready take the lamb out on serving plates, with the help of a slotted spoon.
- Transfer the sauce to a pan and thicken it by adding corn flour dissolved in 2 tbsp of water. It will take 5 minutes of simmering while stirring.
- Pour the sauce over the lamb and serve it with polenta!
Note: Osso bucco means bone with a hole, this is cross section of lamb shank. In case cross cut is not available and in case you care only about the taste and not the authenticity of the looks then you very well can use a lamb shank.