Lamb Osso Bucco With Rustic Lamb Demi Glace Recipes

OSSO BUCCO WRAP

Steps:

• Heat the oil an 8-quart stockpot over medium heat. Dredge the beef in the flour and some salt and pepper and brown on all sides in the oil. Stir in the tomato paste, then add the onions, carrots and parsnips; stir to combine. Deglaze the pot with the white wine, then add the broth, thyme and onion powder and stir to combine. Raise the heat to medium-high and bring to a boil, then lower the heat and simmer for 30 minutes, stirring often.
• Warm the tortillas in a skillet. When warm, fill with beef, sprinkle with cheese and roll up like a burrito. Enjoy!

LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE

Steps:

• For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
• Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
• For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
• Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
• Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
• Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
• Spoon the demi-glace sauce over the cabbage rolls.

LAMB OSSOBUCO

Steps:

• Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.
• Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.