The Art of Cooking Osabuco: A Traditional Sunday Supper

I've got four pounds of lamb leg, and I'm excited to share with you my family's favorite Sunday supper recipe - Osabuco. Usually, I use lamb shank at home, but here, I found some great lamb leg that I just had to try out.

To start, I'll brown the lamb leg in a pan with a little salt and flour. Just a few minutes should do it until it's golden brown. Now, what we want to do is lower the heat a little bit and add some chopped onion and garlic to the pan. I'm using three cloves of garlic, just enough to give it that nice flavor without overpowering the dish.

Now, let's talk about why browning the meat is so important in Osabuco. It deepens the flavor of the entire dish and gives it that rich, caramelized taste that we all love. And, of course, adding a little salt and flour to the pan helps to bring out those flavors even more.

Once our lamb leg is nicely browned, we'll add in some chopped celery and carrots to the pan. The sweetness of the carrots and the mildness of the celery will complement the savory flavor of the lamb perfectly. I'm using about a couple of stalks of each, just enough to add some depth without overpowering the dish.

Now, let's talk about the magic ingredient that makes Osabuco truly special - tomato paste! We'll add a little bit of it to the pan and let it melt, coating all the vegetables in its rich, tangy flavor. And, of course, we can't forget a nice dry white wine to scrape up from the bottom of the pan. It adds a whole new level of complexity to the dish.

Once our lamb leg is nicely browned, chopped with the onion and garlic, and coated in tomato paste and wine, it's time to add some broth around the meat. I'm using chicken broth, but you can use beef or even lamb if you prefer. We want to make sure there's enough liquid so that the meat cooks slowly and stays nice and tender.

Now, let's not forget about the herbs! We'll snip in some fresh Rosemary and add a little bit of thyme to give the dish a nice, earthy flavor. And, of course, we can't forget a bay leaf or two for good measure. These will add depth and richness to the broth without overpowering the flavors.

Once everything is added to the pan, we'll let it simmer for about a couple of hours until the meat is nice and tender, just falling off the bone. And that's when the magic happens! The flavors all come together in perfect harmony, creating a dish that's truly fit for a king (or queen, or family, for that matter!).

I'm so excited to share this recipe with you all and hope you enjoy making and eating it as much as we do. It's the perfect way to spend a lazy Sunday afternoon with your loved ones, surrounded by delicious food and warm conversation. Happy cooking!

"WEBVTTKind: captionsLanguage: enforeign and I've got four pounds of lamb leg usually I'll use lamb shank at home but here I found some great lamb leg so I'm just Browning it I seasoned a little bit of salt put a little bit of flour on it and then I just browned it for a few minutes until it's golden brown now what we're gonna do lower the heat a little bit and I'm going to start chopping some onion and some garlic one two and three cloves of garlic just to kind of give it a garlic essence perfect so just Smash and peel this is exactly how I used to have it as a kid not too garlicky but just enough of a normal bath to kind of give the uh the lamb a nice flavor add the onion and the garlic right into the hot pan and the whole reason you want to Brown the meat first it just sort of deepens the flavor of the entire osabuco when it's done a little salt and we'll start cooking down the onion and the garlic a little bit so next we're going to add a couple of stalks of celery and a carrot the sweetness of the carrot the mildness of the celery and the onion and the garlic just give the sauce a nice potency a nice flavor It's a Wonderful tradition okay let's put the carrots and the celery into the pan and cook it down a little bit and remember this dish is going to cook for a couple of hours so you don't have to worry too much about everything being cooked right now we're gonna grab broth and a little bit of tomato paste and the tomato paste gives it depth it gives it sort of a tomatoey richness a little bit of tomato paste right in there this is the land of tomatoes so it's also the land of tomato paste yummy let it melt just make sure all the veggies are sort of coated in a little bit of tomato paste a little white wine about a cup or so there we go I like a nice dry white wine scrape the bottom of the pan a little bit you can start to see a little bit of a rich sauce already for me just with the white wine now I'm going to add the meat back in and then we're going to add the broth around the meat I'm going to add all the juices as well oh yeah okay then we're gonna add the broth we're gonna do chicken broth all the way around see it fills up you want to make sure there's enough broth so that the meat can cook for hours it gets nice and soft foreign we're gonna snip some Rosemary and a little bit of thyme and we're also going to grab some bay leaf and we're just going to take the time and just put it right in there the Rosemary stock will just add right in there and let it cook down one bay leaf for nice depth richness and that is it one last little stir and I'm going to let this simmer for a couple of hours until the meat is nice and tender just kind of falls off the bone the lamb is just about ready perfect so my family should be here soon and we can sit down to Sunday supperforeign and I've got four pounds of lamb leg usually I'll use lamb shank at home but here I found some great lamb leg so I'm just Browning it I seasoned a little bit of salt put a little bit of flour on it and then I just browned it for a few minutes until it's golden brown now what we're gonna do lower the heat a little bit and I'm going to start chopping some onion and some garlic one two and three cloves of garlic just to kind of give it a garlic essence perfect so just Smash and peel this is exactly how I used to have it as a kid not too garlicky but just enough of a normal bath to kind of give the uh the lamb a nice flavor add the onion and the garlic right into the hot pan and the whole reason you want to Brown the meat first it just sort of deepens the flavor of the entire osabuco when it's done a little salt and we'll start cooking down the onion and the garlic a little bit so next we're going to add a couple of stalks of celery and a carrot the sweetness of the carrot the mildness of the celery and the onion and the garlic just give the sauce a nice potency a nice flavor It's a Wonderful tradition okay let's put the carrots and the celery into the pan and cook it down a little bit and remember this dish is going to cook for a couple of hours so you don't have to worry too much about everything being cooked right now we're gonna grab broth and a little bit of tomato paste and the tomato paste gives it depth it gives it sort of a tomatoey richness a little bit of tomato paste right in there this is the land of tomatoes so it's also the land of tomato paste yummy let it melt just make sure all the veggies are sort of coated in a little bit of tomato paste a little white wine about a cup or so there we go I like a nice dry white wine scrape the bottom of the pan a little bit you can start to see a little bit of a rich sauce already for me just with the white wine now I'm going to add the meat back in and then we're going to add the broth around the meat I'm going to add all the juices as well oh yeah okay then we're gonna add the broth we're gonna do chicken broth all the way around see it fills up you want to make sure there's enough broth so that the meat can cook for hours it gets nice and soft foreign we're gonna snip some Rosemary and a little bit of thyme and we're also going to grab some bay leaf and we're just going to take the time and just put it right in there the Rosemary stock will just add right in there and let it cook down one bay leaf for nice depth richness and that is it one last little stir and I'm going to let this simmer for a couple of hours until the meat is nice and tender just kind of falls off the bone the lamb is just about ready perfect so my family should be here soon and we can sit down to Sunday supperforeign and I've got four pounds of lamb leg usually I'll use lamb shank at home but here I found some great lamb leg so I'm just Browning it I seasoned a little bit of salt put a little bit of flour on it and then I just browned it for a few minutes until it's golden brown now what we're gonna do lower the heat a little bit and I'm going to start chopping some onion and some garlic one two and three cloves of garlic just to kind of give it a garlic essence perfect so just Smash and peel this is exactly how I used to have it as a kid not too garlicky but just enough of a normal bath to kind of give the uh the lamb a nice flavor add the onion and the garlic right into the hot pan and the whole reason you want to Brown the meat first it just sort of deepens the flavor of the entire osabuco when it's done a little salt and we'll start cooking down the onion and the garlic a little bit so next we're going to add a couple of stalks of celery and a carrot the sweetness of the carrot the mildness of the celery and the onion and the garlic just give the sauce a nice potency a nice flavor It's a Wonderful tradition okay let's put the carrots and the celery into the pan and cook it down a little bit and remember this dish is going to cook for a couple of hours so you don't have to worry too much about everything being cooked right now we're gonna grab broth and a little bit of tomato paste and the tomato paste gives it depth it gives it sort of a tomatoey richness a little bit of tomato paste right in there this is the land of tomatoes so it's also the land of tomato paste yummy let it melt just make sure all the veggies are sort of coated in a little bit of tomato paste a little white wine about a cup or so there we go I like a nice dry white wine scrape the bottom of the pan a little bit you can start to see a little bit of a rich sauce already for me just with the white wine now I'm going to add the meat back in and then we're going to add the broth around the meat I'm going to add all the juices as well oh yeah okay then we're gonna add the broth we're gonna do chicken broth all the way around see it fills up you want to make sure there's enough broth so that the meat can cook for hours it gets nice and soft foreign we're gonna snip some Rosemary and a little bit of thyme and we're also going to grab some bay leaf and we're just going to take the time and just put it right in there the Rosemary stock will just add right in there and let it cook down one bay leaf for nice depth richness and that is it one last little stir and I'm going to let this simmer for a couple of hours until the meat is nice and tender just kind of falls off the bone the lamb is just about ready perfect so my family should be here soon and we can sit down to Sunday supper\n"