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Brasied Lamb Steaks in Osso Bucco style

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Brasied Lamb Steaks in Osso Bucco style

 

Ingredients for one serving:

  • 1 Lamb Leg Steak
  • 50g Carrots, Turnips and Onions, all very finely
  • diced approx 2mm in size (brunoise)
  • 1 clove of Garlic
  • Lemon zest of half a lemon
  • 25ml White wine
  • 1 Tomato - blanched and deseededs
  • Bouquet Garni (Thyme, Bayleaf, Peppercorns)
  • 150ml Brown Stock
  • Chopped Parsley

Method

  1. Seal lamb in hot oil and butter until golden brown on both sides. Remove and thena dd fresh butter to pan, gently sweating off onions, brunoise of vegetables and garlic until softened.
  2. Add white wine, brown stock bouquet garni and lemon zest. Place lamb back into liquid covering pan with a tight fitting lid and braise in the oven for 1- 1 1/2 hours (Reg 3-4 300-400f)
  3. Half an hour before end of cooking time, blanch tomatoes, deseed and then finely dice. Add to liquid and finish cooking for 30 minutes.
  4. Remove lamb, reduce liquor and if required add thickened gravy. Season and pour over hot lamb garnished with chopped parsley.

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