Lamb Osso Bucco With Rustic Lamb Demi Glace Recipes

Steps:

• Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.
• Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F.
• Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
• Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
• While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
• Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
• In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
• When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

Steps:

• In a large stainless steel bowl, coat lamb shanks with some oil, salt and pepper. Bring the remaining blended oil to 385 degrees F in a rondo or Dutch oven. Preheat the oven to 275 degrees F.
• Sear both sides of the lamb shanks until dark golden brown. Add carrots, celery and onions and cook until caramelized. Add garlic and cook for 10 more minutes. Deglaze the pan with red wine, adding it and stirring with a wooden spoon to scrape the bottom of the rondo. Cook, letting the alcohol evaporate, about 8 minutes. Add the crushed tomatoes, veal demi and chicken stock. Salt and pepper to taste.
• Place lamb shanks in a roasting pan, then add vegetable mix over top. Add bay leaves. Cover with a layer of parchment paper and then a layer of aluminum foil. Bake for 2 1/2 hours. Let it rest, covered, for 30 minutes, then strain the sauce with a fine chinois.
• Place 1 ladle of the Risotto in the center of a plate. With the back of the ladle, press down to create space for plating lamb shank vertically. Plate lamb shank. Ladle the braised lamb sauce around the Risotto. Finish with a drizzle of 1 tablespoon Gremolata over top of lamb. Repeat to make 3 more plates.
• Start by making saffron stock, combining chicken stock with 1 sachet saffron in a pot. Bring to a simmer, then turn off the heat and set aside for later.
• On medium-high heat, using a copper risotto pan, add half of the butter and the rice. The goal here is to toast outer shell of rice, but not brown it. This technique allows rice to have a more al dente texture when the cooking process is complete. Using a wooden spoon, stir the rice around the pot, keeping it moving at all times. Add onion and cook until they turn translucent and fragrant. Your rice should be seared but not browned. Deglaze with white wine and cook off alcohol. Add saffron stock 1 cup at a time. Cook, constantly stirring the risotto with a wooden spoon and scraping the bottom of the pot so nothing sticks to it. (The idea behind constant stirring is so all the rice cooks evenly; otherwise the rice at the bottom of the pan is at a hotter temperature and higher humidity, thus, it will cook faster than the rice on the surface of the pot. Add stock as needed. You want your risotto to be al dente, so make sure that when it comes to al dente you have as little liquid in the mix as possible.) The consistency you are looking for is that the risotto will barely run off the end of the wooden spoon. When the saffron stock is absorbed, finish with the Italian technique called "manteca" ...meaning to finish with remaining butter and Parmesan.
• Heat up a saucepan on low heat and add oil. Stir in garlic and simmer for 1 minute. Remove from heat and stir in parsley, lemon and orange zests. Season with salt and pepper.

Steps:

• For the crumble: Roll the mint leaves and thinly slice, then in a bowl blend the mint, feta, red onion and lemon zest. Then season with salt and pepper.
• For the osso bucco: Preheat the oven to 350 degrees F. In a heavy-bottomed pan heat the vegetable oil to medium-high heat, then sprinkle the lamb with salt and pepper. Next sear the meat on each side until brown, 2 to 3 minutes per side.
• Add the stock, carrots, celery, onions and tomato paste to the pan. Tightly cover the pan with foil, and cook in the oven for 4 hours.
• Remove the pan from the oven, then check the tenderness of the meat, it should be fork tender. If need be, continue cooking to achieve desired tenderness. Then remove the ribs and save the remaining liquid. Over medium-high heat reduce the braising liquid until the liquid has reduced to 2 cups.
• Serve the osso bucco with mashed potatoes, then drizzle with sauce and finish with feta crumble.

Steps:

• Preheat the oven to 450 degrees F.
• Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
• Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
• Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
• In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.