Osso Bucco with Lamb

By rnrunner26

Delicious served with risotto

Ingredients

• 6 lamb cutlets (or lamb shank)
• 1/2 cup seasoned flour
• 1/2 cup vegetable oil
• 1 turnip root, chopped
• 1 celery stalk, chopped
• 1 onion, thinly sliced
• 4 cloves garlic, chopped
• 1 dozen cherry tomatoes
• 1/2 cup tomato paste
• 1/2 bottle red wine
• 2 cups chicken stock
• 1 TBS rosemary

Preparation

Step 1

Heat half the oil in a large oven safe stock pot and preheat the oven to 325 degrees. Dust the lamb with flour, brown and set aside. Heat the rest of the oil and saute the turnip, celery, onion, garlic and tomatoes until slightly brown. Stir in the tomato paste, stock, and wine. Season with rosemary, salt and pepper. Cover and place in the oven for 1 1/2 hours, stirring often until meat is tender. Remove the meat and keep warm. Put the liquids and vegetables in a food processor and puree into a thick sauce. Serve over the lamb.