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).
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/lamb-osso-bucco/

 

 

 

Roasted Rack of Lamb

Roasted rack of lamb

Roasted rack of lamb

Roasted rack of lamb is a festive dish at holidays like Christmas, New Years and Easter.The meat is tender and juicy with a little herby crust.

Ingredients for 2 racks-

8 garlic cloves

1 tablespoons fresh thyme leaves

4 sprigs fresh rosemary leaves

1/4 cup olive oil

1/4 cup red wine

1 tablespoon dijon mustard

salt and fresh ground better ( I used about 1 tablespoon)

Direction:

Using a blender,combine all the ingredients.

Rub the marinade all over lamb racks.

Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)

Heat oven to 500 degrees on broil.

Line a baking sheet with foil.

Place racks on baking sheet and roast for  about 15 minutes.

Reduce heat 450 degrees on bake for another 15-20 minutes*

Remove from oven, let rest covered with foil for at least 5 minutes.

Carve and serve right away.

* If you prefer your meat more rare,roasting time will be less.

 

Roasted Rack of Lamb

Ingredients

  • 10 garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 5 sprigs fresh rosemary leaves
  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 1 tablespoon dijon mustard
  • salt and fresh ground better ( I used about 1 tablespoon)

Instructions

  1. Using a blender,combine all the ingredients.
  2. Rub the marinade all over lamb racks.
  3. Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)
  4. Heat oven to 500 degrees on broil.
  5. Line a baking sheet with foil.
  6. Place racks on baking sheet and roast for about 15 minutes.
  7. Reduce heat 450 degrees on bake for another 15-20 minutes*
  8. Remove from oven, let rest covered with foil for at least 5 minutes.
  9. Carve and serve right away.
  10. * If you prefer your meat more rare,roasting time will be less.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/roasted-rack-lamb/

 

Shurpa-Шурпа на костре

shurpa

 

shurpa

Shurpa is the most popular Uzbek soup that take special place in national culinary of Uzbek cuisine.Although there is many different recipes of shurpa, but the base ingredients are the same consisting of meat,potatoes and vegetables with various spices and aromatic herbs.Shurpa is a hearty soup that can be cooked on stove or on the fire.Cooking it on the fire is my families favorite,it adds a smoky flavor to the soup which makes it taste hundred times better.My mom and dad are pros on that.Dad is always in charge of controlling the fire and mixing the ingredients, and mom cooks the soup.It’s cooked in a large cast iron pot (kazan).Cooking it in regular pot will make a difference in taste and wont taste the same.This recipe serves a fairly big crowd, around 15-20 people and usually they’ll ask for seconds but you can cut all ingredients by half if you don’t need that much.This recipe came from my mom who always get requests to cook it for parties,special occasions and of course the family.The images are for shurpa on the fire, but the steps are the same to cook it on the stove.Just cut the ingredients by half.

DSC_3861

            Prepare the firepit.Place the pot on top.Heat it really well.Add oil.When the oil is hot, throw in the meat and mix.

DSC_3865

Continue to mix….

DSC_3866

until the meat is well browned.

DSC_3868

Add onions.Mix.Add carrots and continue to mix.

DSC_3870

Throw in bell pepper and continuing to mix.

DSC_3871

Add tomato sauce,salt,black pepper,paprika,cumin and red pepper flakes(optional) and continue to mix and cook for 3-5 min.

Add garlic,bay leaves,and water.Bring to a boil then reduce heat and let it simmer for 20 minutes.

DSC_3874

Throw in potatoes….

DSC_3875

And add more water if needed to cover potatoes all the way.

Simmer for 25-30 minutes or until potatoes are done.

DSC_3876

Throw in all the fresh herbs and mix.

Serve in a bowl with crusty bread or Uzbek lepeshka(flat bread).

For leftover shurpa,transfer to regular pot and refrigerate when cooled.

Shurpa-Шурпа на костре

Ingredients

  • 4-5 lbs. lamb and beef.(preferably ribbed lamb like chops,ribblets,small shanks and stew meat.For beef I use tri tip or chuck).
  • 7 medium russet potatoes peeled and cut in half*
  • 7 medium yellow or yukon potatoes peeled and cut in half*
  • 3 large onions chopped
  • 2-3 carrots peeled and cut in rounds.
  • 2 green bell peppers julienned
  • 2 red bell peppers julienned
  • 8 ozs.tomato sauce or tomato puree.(I use half of each)
  • 10-12 cloves garlic
  • 1 cup oil
  • About 7.5 quarts water +/-
  • 1 teaspoon red pepper flakes(optional)
  • 1 tablespoon paprika
  • 2 tablespoon cumin
  • 1 cup chopped cilantro
  • 1 cup chopped dill
  • 1 cup chopped basil**
  • 1 cup chopped parsley
  • Salt and pepper(for salt I used 3 tablespoons of pink Himalayan salt)
  • * If potatoes are too big,slice in very thick rounds.
  • **You can use Thai basil also or half cup of each.

Instructions

  1. Prepare fire with wood or heat a cast iron pot on stove.Place the pot on top.
  2. Heat it really well and add oil.
  3. When the oil is hot, throw in the meat and mix.
  4. Continue to mix occasionally until the meat is well browned.
  5. Add onions.Mix.Add carrots and continue to mix.
  6. Throw in bell pepper and continuing to mix.
  7. Add tomato sauce,salt,black pepper,paprika,cumin and red pepper flakes(optional) and continue to mix and cook for 3-5 min.
  8. Add garlic,bay leaves,and water.Bring to a boil then reduce heat and let it simmer for 20 minutes.
  9. Throw in potatoes.
  10. Add more water if needed to cover potatoes all the way.
  11. Simmer for 25-30 minutes or until potatoes are done.
  12. Throw in all the fresh herbs and mix.
  13. Serve in a bowl with crusty bread or Uzbek lepeshka(flat bread).
  14. For leftover shurpa,transfer to regular pot and refrigerate when cooled.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/shurpa-%d1%88%d1%83%d1%80%d0%bf%d0%b0-%d0%bd%d0%b0-%d0%ba%d0%be%d1%81%d1%82%d1%80%d0%b5/

 

Uzbek Manti

DSC_3238

DSC_3238

Uzbek Manti are steamed dumplings with different variety of fillings like spiced beef,lamb,potato,cabbage,pumpkin and meat with potato.They are very popular in Central Asian cuisines and  came to be famous in Russian cuisine as well.

We made them together with mom very often when I was growing up,and now that I’m married  I still love to get together with mom and sisters and make them as we used to.Its a great way for us to catch up on our talks, have fun and then enjoy this yummy goodness together.My personal favorite filling is beef,or beef mixed with lamb or cabbage.You’ll just love my moms recipe for this dish.They are very juicy,authentic and just the way they should be.

You will need a steamer with sauce pot to steam them.I also make my dough in bread maker .It’s faster and easy.But you can do it by hand as well.

Manti-���ТЫ

Ingredients

  • Dough-
  • 1 cup water
  • 3 eggs
  • 5 1/2 cups flour (I used canadian)
  • 1 teaspoon salt
  • Beef or lamb filling-
  • Ground or minced beef tri tip/ground lamb
  • 4 onions diced
  • salt and pepper
  • 1/2 tablespoon ground cumin
  • 1 3/4 cup water
  • Cabbage-
  • 1/2 head cabbage shredded
  • 2 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • Potato*-
  • 6-8 potatoes cubed (small)
  • 3-4 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • *add ground meat if using meat with potatoes filling.
  • 1 stick melted butter
  • sour cream if desired

Instructions

  1. If using a bread maker for the dough,just throw in all the ingredients and click on the dough setting.
  2. press cancel and take it out before the bread maker will start to heat up.
  3. You can make the dough using a stand mixer with a hook attachment or using hands.
  4. Let the dough rest for about 30 minutes.
  5. Filling-
  6. Mix all the ingredients well.
  7. Fill the steam pot with water and bring to a boil.
  8. Cut a long piece of dough from the side.Roll it in to a long log.
  9. Cut the dough in to 1 inch pieces.Dip and press both sides of pieces into flour.
  10. Roll it out into thin rounds either using a rolling pin or pasta maker.
  11. Place the filling in the middle
  12. Pinch opposite sides together.
  13. Place them on a well buttered steamer disk.
  14. Place on the top of boiling steamer pot.Reduce heat to medium.
  15. Cook for 40 minutes.
  16. Place cooked manti on a serving plate.
  17. Pour melted butter on top and enjoy with green tea! (by Uzbek tradition)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/uzbek-manti/

 

photo-1

photo-2

photo-3 photo-7 photo-10

photo-8

 

 

 

DSC_3232