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Osso Buco Stew (with Lamb)
by
Ginny
Calificación: 4.0
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%3C/p%3E%3Cp%3EMakes%206%20generous%20portions%3C/p%3E%3Cp%3EPlace%20the%20flour%20in%20a%20shallow%20container%20or%20on%20a%20large%20plate.%20%20Season%20the%20flour%20with%20salt%20and%20pepper.%20%20Coat%20all%20sides%20of%20the%20stew%20meat%20in%20the%20flour%20(this%20is%20called%20%22dredging%22).%20%20%20%20Set%20dredged%20stew%20meat%20aside.%3C/p%3E%3Cp%3EIn%20a%20large%20Dutch%20oven%20or%20casserole%20(or%20something%20that%20can%20transfer%20from%20the%20burners%20to%20the%20oven),%20heat%20the%20oil%20and%20butter%20together%20until%20butter%20is%20sizzling%20and%20has%20melted.%20%20Increase%20heat%20to%20medium-high%20and%20sear%20the%20lamb%20meat,%20browning%20well%20on%20all%20sides.%20%20(Unless%20your%20Dutch%20oven%20is%20gigantic,%20you%20may%20have%20to%20brown%20the%20meat%20in%20several%20batches.)%20%20Transfer%20browned%20meat%20to%20a%20paper%20towel%20to%20drain%20and%20set%20aside.%3C/p%3E%3Cp%3EAfter%20all%20meat%20has%20been%20browned%20and%20removed%20from%20Dutch%20oven,%20add%20onions,%20garlic,%20carrots,%20basil%20and%20oregano%20to%20Dutch%20oven.%20%20Cook,%20stirring%20occasionally,%20for%2010%20minutes.%20%20Be%20sure%20to%20scrape%20the%20browned%20bits%20from%20the%20bottom%20of%20the%20pot;%20they%20add%20great%20flavor%20to%20the%20stew.%3C/p%3E%3Cp%3ETo%20the%20Dutch%20oven,%20add%20the%20tomatoes%20and%20salt%20and%20pepper%20to%20taste.%20Cook%20for%2010%20minutes.%20%20Skim%20excess%20fat.%3C/p%3E%3Cp%3EAdd%20wine%20to%20tomatoes%20and%20other%20vegetables.%20Bring%20to%20a%20boil.%20%20Once%20the%20liquid%20is%20boiling,%20reduce%20heat%20to%20medium-low%20and%20simmer%20uncovered%20for%2015%20minutes.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20350%20degrees%20F.%3C/p%3E%3Cp%3EReturn%20the%20browned%20meat%20to%20the%20Dutch%20oven.%20%20Add%20enough%20beef%20or%20lamb%20stock%20just%20to%20cover%20the%20meat.%20%20(Depending%20on%20the%20size%20of%20your%20Dutch%20oven,%20it%20may%20require%20more%20or%20less%20than%203%20cups.)%20%20Cover%20Dutch%20oven%20and%20bake%20for%201%20and%201/2%20hours.%20%20Remove%20lid%20and%20bake%20uncovered%20for%20an%20additional%2030%20minutes,%20until%20meat%20is%20very%20tender.%20%20(If%20you%20want%20the%20sauce%20to%20thicken%20further,%20transfer%20the%20Dutch%20oven%20back%20to%20the%20burners%20and%20cook,%20uncovered,%20for%20an%20additional%2010-15%20minutes.%20%20This%20will%20cause%20the%20sauce%20to%20reduce%20and%20thicken.)%3C/p%3E%3Cp%3ETo%20serve,%20sprinkle%20with%20chopped%20parsley%20and%20lemon%20zest,%20if%20desired.%3C/p%3E%3Cp%3EAdapted%20from%20The%20Silver%20Palate%20Cookbook%3C/p%3E){kind=link}