Lamb Osso Buco Slow-Cooked
Lamb is medium rare when the internal temperature reaches 125 degrees f (52 degrees c), however the usda recommends a minimum internal temperature of 145 degrees f (63 degrees c).
Recipe Summary Lamb Osso Buco Slow-Cooked
There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic.
Ingredients | Lamb Internal Cooking Temperature½ cup all-purpose flour2 ½ pounds lamb shankssalt and freshly ground black pepper to taste2 tablespoons unsalted butter1 cup dry white wine1 (14.5 ounce) can diced tomatoes1 ½ cups chopped onion¾ cup chicken broth½ cup chopped celery5 sprigs fresh thyme, leaves removedDirectionsPut 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.This may also be made with veal.Canned tomato bisque soup can be substituted for the diced tomatoes.Info | Lamb Internal Cooking Temperatureprep: 15 mins cook: 6 hrs 20 mins total: 6 hrs 35 mins Servings: 4 Yield: 4 servings
TAG : Lamb Osso Buco Slow-CookedMeat and Poultry Recipes, Lamb, Shanks,
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