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Lamb osso buco with rosemary polenta
Lamb osso buco with rosemary polenta
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Wholesome family meal: Tender lamb in flavorful Italian sauce.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 800g Lamb Osso Buco
  • 2 carrots, chopped
  • 1 large brown onion, chopped
  • 2 celery sticks, thickly sliced
  • 20.00 ml rosemary leaves
  • 2 dried bay leaves
  • 375ml white wine
  • 70g tomato paste
  • 185ml chicken stock
  • 400g can crushed tomatoes
  • 250ml chicken stock
  • 500ml milk
  • 40.00 ml rosemary, finely chopped
  • 170g polenta
  • 25g parmesan
  • 20g butter
  • 125.00 ml chopped flat-leaf parsley
  • 1 small garlic clove, finely chopped
  • 2 tsp lemon zest
Instructions:
  • In a pressure cooker set over medium-high heat, warm the oil. Add half of the lamb and cook for 5 minutes, or until browned on all sides. Transfer the lamb to a plate. Repeat with the remaining lamb and transfer to the plate.
  • Place the carrot, onion, celery, rosemary, and bay leaves in the pressure cooker and cook until vegetables start to brown, about 3 minutes. Pour in the wine and let it reduce by half for about 5 minutes. Add the lamb back to the pressure cooker along with the tomato paste, stock, and tomato. Season with salt and pepper, then bring to a boil. Seal the pressure cooker and cook until a steady hissing sound is heard, approximately 30 minutes on low heat. Follow the manufacturer's instructions to release the steam when done.
  • For the rosemary polenta, in a medium saucepan, combine stock, milk, and rosemary. Bring to a boil. Stir in the polenta gradually, while stirring constantly. Lower the heat to medium-low and cook for 5 minutes until thickened. Add parmesan and butter, then season to taste.
  • Mix the fresh parsley, minced garlic, and lemon zest in a small bowl to create the flavorful gremolata.
  • Plate the lamb with a side of polenta and finish by sprinkling with the gremolata.

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