Sunday, February 13, 2011

Lamb Osso Bucco

For New Year's Eve I made an amazing three hour slow cooked Osso Bucco from Matt Moran's cook book 'When I get home.' It had wonderful flavours but I had my doubts if I would cook something as elaborate for my work lunches, but as I was flicking through a Garry Rhodes cook book my little brother had borrowed from the library this recipe for lamb Osso Bucco caught my eye. The cooking time was half of the Matt Moran version so I thought I would give it a go.

The recipe called for lamb leg but I decided to purchase lamb chump chops as they were on special. Lamb chump chops sound rather unappealing but is the equivalent of the rump in steak. It isn't as tender some of the other cuts but full of flavour. I seasoned the chops and lightly dusted them in flour before browning them in a saucepan.

I then browned the onion, celery and added roma tomatoes. The recipe asked for the tomatos to be deseeded but I usually ignore this request. Once the vegetables were soften, I then added the wine, orange juice, orange zest, bay leaf and consomme. I then brough the items to a boil before braising the Osso Bucco in the oven for 1 and a half hours.

The finished product is amazingly tender and a lot less fuss than my first attempt at Osso Bucco.

Miss Baci thinks stolen tennis balls are just as tasty ... but perhaps a little more fun.


  1. I know I should be looking at the food, but miss Baci is just so pretty! Been years since I've made Lamb osso bucco.

  2. It's all good, Miss Baci is just as much a part of this blog as the food as she is always in the kitchen when something is cooking.