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Lamb Osso Bucco/Lamb Stew
Rainy days, cold wind, dark evenings...winter is a perfect time to gather close around a candlelit meal, perhaps a lamb stew with plenty of hearty root veggies on the side. Here is one of my favorite meat recipes. It can be made with lamb stew meat (on sale this week) or with Lamb Osso Bucco which is especially decadent if you suck the marrow out of the bones!
- 2 medium yellow onions
- 8 cloves garlic
- 4 tablespoons lard
- 4 packs lamb stew cubes or osso bucco
- 1/2 bunch Thyme
- 3 springs Rosemary
- 1 cup Wheat flour (sub in coconut flour of gluten free)
- 3 cups bone broth (can sub in water of needed)
- 5 oz tomatoe paste
- 1 1/2 cups wine
- 2 Bay leaves
- salt and pepper to taste
This recipe works great in a dutch oven. If you don't have one, you can use a heavy pan for the first part and transfer to a crockpot for the second part on high, adding 1-2 more hours foor cooking time.
Rinse and pat dry meat. Combine flour, salt and pepper and roll meat till coated in the mixture. Heat up half of the lard in your dutch oven on the stove top and fry the lamb in batches so there is ample room on the sides, removing from pan and setting aside, leaving leftover grwase and browned bits in pan.
Saute onions and garlic in remaining lard. When soft, add in the wine, stirring with a wooden spoon to deglaze the pan, then the meat, broth, herbs and tomato paste, stir to combine all ingredients. Place the lid on the pot, then put in preheated 350 degree oven for 3 hours.
Serve over rice, steamed green veggies or with a side of roasted root veggies!