Keyword butterflied greek-style lamb, family recipes, lamb osso buco, one pan meal, one pot meal, osso buco, stew
Prep Time 30minutes
Cook Time 2hours
Total Time 2hours30minutes
plain flour, for dusting
700 - 1000glamb osso buco
1onion, roughly chopped
1carrot, peeled and roughly chopped
1leek, roughly chopped
1celery stick, roughly chopped
1head garlic, cut horizontally through the middle
4sprigs fresh thyme
salt and pepper for seasoning
Lightly sprinkle some plain flour to dust the lamb pieces.
Heat the oil in a large lidded casserole over high heat and add the lamb to fry for 2–3 mins on each side, until lightly golden brown (don't over-crowd so do in batches if necessary). Then remove from the pan and set aside on a plate.
To the same casserole dish, add the onion, carrot, leek, celery and garlic and fry over medium heat for 3–4 mins, until lightly golden. Then add the thyme, bay leaves, white pepper and a pinch of salt and mix well. Place the lamb back on top of the vegetables in a single layer and pour over the wine.Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper.
Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hrs, or until the meat is so tender that it falls off the bone easily.