Recipe by Nancy
"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."
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2 1/2 pounds
salt and freshly ground black pepper to taste
dry white wine
1 (14.5 ounce) can
1 1/2 cups
fresh thyme, leaves removed
Richard, if you give this recipe another chance, with a little tweaking, I think you might change your mind. Nancy, I gave this 5 stars because I don't usually like lamb, but I really liked this recipe. I only make lamb occasionally because my husband likes it so much. I did make a couple of very minor changes as follows... 1. I diced my own fresh tomatoes - 1 plum, 1 heirloom, and 1 medium size round, instead of using canned. 2. I substituted a full-bodied red wine instead of white. 3. I used a few sprinkles of dried thyme instead of fresh. 4. I added 1 Tbls. of fresh chopped garlic and 1 small fresh peeled finely diced beet. The only change I made in the directions was that I cooked it on high in my slow cooker for 4 hours (I was short on time). I served it over parmesan cous cous, and it was absolutely delicious! I'm saving this to my recipe box. Thanks Nancy!
We loved this dish.
I wouldn't make this again, the flavors didn't highlight the lamb, and honestly you could have used most any other meat and get the same result. Garlic is needed and more flavor.
Thought this was a great one! Made a side of mushroom orzo and it was perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb Osso Buco Slow-Cooked
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 479
** Calories from Fat: 182
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