Lamb Osso Bucco

lamb osso bucco

lamb osso bucco

Lamb is highly rated in our family.We LOVE lamb!!! (shanks and chops the most) It’s very rich and yet so delicate and mild.

Lamb Osso Bucco  is a comforting delicious Italian lamb dish that is aromatic and full of flavor.The meat is seared and then braised in a flavorful sauce until tender and nearly falling of the bone.

Osso Bucco is Italian for bone with a hole and refers to the marrow in the center of the cross cut shank. The reason for cutting is to expose the richness of the bone marrow.So you can prepare the shank as is or have a butcher cut the shank crosswise for vital nutrients.

 

Ingredients:

6 lamb shanks (or crosscut shanks-osso bucco style)

1 onion sliced

3-4 carrots cut in chunks

4-5 celery and/or fennel cut in chunks

7 garlic cloves

14.5 ozs. diced tomatoes or 2-3 fresh tomatoes

8 ozs. tomato paste

2 cup red wine

1 cup beef or chicken broth/stock

1 tablespoon dried oregano

4 rosemary sprigs

6 thyme sprigs

1 bay leaf

salt

black pepper

oil

 

Directions:

Heat a dutch oven or frying pan with oil.

Season lamb with salt and pepper.

Sear on all sides until well browned.

Sear in batches.Add more oil if needed.

Remove each batch and set aside.

Add onions,carrots,celery/fennel to the pot.Add  more oil if needed.

Stir and Sauté for approx. 10 minutes.

Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.

Continue to saute stirring for another 3 minutes.

Add red wine,stir and cook for another minute or two.

Add tomatoes,stock/broth,bay leaf,salt and pepper.

Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)

Arrange sprigs of rosemary and thyme in between the shanks.

Heat oven to 350 degrees.

Cover with foil and braise the shanks for 2 hours.

Turn the sides and continue to braise for another 1 hour.

Remove foil and braise uncovered for 20-30 minutes.

When done the meat should be tender and nearly falling off the bone.

Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.

-I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe’s(corn,green beans,peas and carrots).

 

 

Lamb Shank Osso Bucco

Lamb Shank Osso Bucco

Ingredients

  • 6-7 lamb shanks (or crosscut shanks-osso bucco style)
  • 1 onion sliced
  • 3-4 carrots cut in chunks
  • 4-5 celery and/or fennel cut in chunks
  • 7 garlic cloves
  • 14.5 ozs. diced tomatoes or 2-3 fresh tomatoes
  • 8 ozs. tomato paste
  • 2 cup red wine
  • 1 cup beef or chicken broth/stock
  • 1 tablespoon dried oregano
  • 4 rosemary sprigs
  • 6 thyme sprigs
  • 1 bay leaf
  • salt
  • black pepper
  • oil

Instructions

  1. Heat a dutch oven or frying pan with oil.
  2. Season lamb with salt and pepper.
  3. Sear on all sides until well browned.
  4. Sear in batches.Add more oil if needed.
  5. Remove each batch and set aside.
  6. Add onions,carrots,celery/fennel to the pot.Add more oil if needed.
  7. Stir and Sauté for approx. 10 minutes.
  8. Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.
  9. Continue to saute stirring for another 3 minutes.
  10. Add red wine,stir and cook for another minute or two.
  11. Add tomatoes,stock/broth,bay leaf,salt and pepper.
  12. Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)
  13. Arrange sprigs of rosemary and thyme in between the shanks.
  14. Heat oven to 350 degrees.
  15. Cover with foil and braise the shanks for 2 hours.
  16. Turn the sides and continue to braise for another 1 hour.
  17. Remove foil and braise uncovered for 20-30 minutes.
  18. When done the meat should be tender and nearly falling off the bone.
  19. Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.
  20. -I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe's(corn,green beans,peas and carrots).
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Crab Stuffed Fish

crab stuffed fish-4

 

crab stuffed fish-4

This is a great and elegant crab stuffed fish dinner recipe.It’s really a fantastic dish for any occasion especially like Valentines Day or anniversary. If you’re not a seafood lover,you can pan sear chicken breast*(pound it first,season it) then proceed to making the sauce. The sauce is so delicious that you can use with any other pan seared or baked fish like halibut,sea bass,or salmon.

* You can also make chicken breast rolls. Fillings like sautéed mushrooms with onions/shallots are perfect.Or you can stuff with cheese,spinach or asparagus.

Ingredients for fish:

4-6 white fish fillet. (I used dover sole)

1-2 shallots minced

2 garlic cloves minced

2 green onions finely sliced

1 tablespoon butter

1/4 cup white wine

2 1/2 cups  real crab meat

1/4 cup lemon juice

salt and pepper

1/4 cup plain bread crumbs

2 tbs. grated parmesan cheese

Sauce:

1 shallot minced

1/3 cup white wine

1 roma tomato diced (optional)

3/4 cup heavy whipping cream

1/2 cup chicken broth.

2-3 tablespoons butter

salt

 

Directions:

Heat oven to 375 degrees.

Melt butter in a saute pan on medium heat.

Add shallots,garlic,and scallions.

Saute until shallots are soft.

Add white wine and let wine evaporate.

In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.

Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.

Pulse 5-6 times until ingredients are well combined.

Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.

Sprinkle each roll with breadcrumb mixture (all around).

Place seam side down in a glass baking dish.

Make the sauce….

Melt butter in a saute pan on medium heat,and throw in shallots.

Saute 1-2 minutes.

Add tomatoes and sauté for another minute or so.

Add white wine and let it evaporate.

Gently stir in cream and stock.

Season with a little bit of salt.

Pour the sauce in the baking pan with fish.**

Add butter.

Bake for about 30-35 minutes or until the top is slightly golden.

Serve over arborio rice or risotto.

** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.

 

Crab Stuffed Fish

Crab Stuffed Fish

Ingredients

  • Ingredients for fish:
  • 4-6 white fish fillet. (I used dover sole)
  • 1-2 shallots minced
  • 2 garlic cloves minced
  • 2 green onions finely sliced
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 2 1/2 cups real crab meat
  • 1/4 cup lemon juice
  • salt and pepper
  • 1/4 cup plain bread crumbs
  • 2 tbs. grated parmesan cheese
  • Sauce:
  • 1 shallot minced
  • 1/3 cup white wine
  • 1 roma tomato diced (optional)
  • 3/4 cup heavy whipping cream
  • 1/2 cup chicken broth.
  • 2-3 tablespoons butter
  • salt

Instructions

  1. Directions:
  2. Heat oven to 375 degrees.
  3. Melt butter in a saute pan on medium heat.
  4. Add shallots,garlic,and scallions.
  5. Saute until shallots are soft.
  6. Add white wine and let wine evaporate.
  7. In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.
  8. Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.
  9. Pulse 5-6 times until ingredients are well combined.
  10. Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.
  11. Sprinkle each roll with breadcrumb mixture (all around).
  12. Place seam side down in a glass baking dish.
  13. Make the sauce….
  14. Melt butter in a saute pan on medium heat,and throw in shallots.
  15. Saute 1-2 minutes.
  16. Add tomatoes and sauté for another minute or so.
  17. Add white wine and let it evaporate.
  18. Gently stir in cream and stock.
  19. Season with a little bit of salt.
  20. Pour the sauce in the baking pan with fish.**
  21. Add butter.
  22. Bake for about 30-35 minutes or until the top is slightly golden.
  23. Serve over arborio rice or risotto.
  24. ** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.
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