Slow-cooker lamb osso bucco recipe
Ingredients
- 800g lamb shoulder or leg meat cut into 2 inch pieces
- Flour for dusting
- 4 tbsp olive oil
- 2 carrots diced
- 2 stalks celery diced
- 2 medium onions chopped
- 2 cloves garlic chopped
- 1tsp fresh thyme, chopped
- 1 tin chopped tomatoes
- 250ml white wine
- 200ml beef stock
For the gremolata
- 15g chopped flat leaf parsley
- zest of 1 lemon, plus extra to decorate
- 1 garlic clove, finely chopped
Each serving contains
- Energy
- 1895kJ 456.0kcal
- Fat
- 32g
- Saturates
- 13g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 19.2gProtein 25.4gFibre 2.7g
Method
- Turn the slow-cooker on. Season and dust the lamb pieces with flour. Heat 1 tbsp oil in a large frying pan. Sear the meat on all sides and then remove and place in the slow-cooker.
- Heat the remaining olive oil and add the carrots, onions, celery, garlic, thyme and some salt and pepper. Sauté for 10 minutes and then add the wine, stock and tomatoes. Bring to a boil and then pour over the meat. Place the lid on and cook for 4 hours on high or 8 hours on low.
- Meanwhile, mix the parsley, lemon and garlic in a bowl and sprinkle it on top of the osso bucco before serving.
- See more Italian recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
