Lamb Osso Buco Slow-Cooked
Description
Lamb osso buco, made with white wine and diced tomatoes, is cooked in a slow cooker and topped with a reduced sauce for a rich and delicious meal.
Ingredients
•
1/2 cup all-purpose flour
•
2 1/2 pounds lamb shanks
•
salt and freshly ground black pepper to taste
•
2 tablespoons unsalted butter
•
1 cup dry white wine
•
1 (14 1/2 ounce) can diced tomatoes
•
1 1/2 cups chopped onion
•
3/4 cup chicken broth
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1/2 cup chopped celery
•
5 sprigs fresh thyme, leaves removed
Directions
1
Put flour into a shallow wide bowl. Season lamb shanks with salt and pepper; dredge through flour until coated, shaking off any excess flour.
2
Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
3
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to the slow cooker.
4
Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
5
Transfer sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.