John Myers
Meat: Lamb Osso Buco with Cherry Tomatoes
The perfect meat: lamb osso buco with cherry tomatoes recipe with a picture and simple step-by-step instructions.
- 1 disc From the leg of lamb, approx. 250 g
- 1 kl. Onion
- 1 kl. Carrot
- 1 Clove of garlic
- 2 Branches Rosemary
- Olive oil
- Salt
- Black pepper from the mill
- Flour
- 50 ml Red wine
- 80 ml Lamb stock
- 5 Cherry tomatoes
- Wash the leg of lamb briefly in cold water and pat dry with kitchen paper. Slightly cut the edges of fat several times with a sharp knife. Salt, pepper and dust the slice with flour.
- Peel the carrot, onion and garlic and cut into small cubes.
- Heat the oil in a pan or casserole. Fry the meat slice in it over high heat for 1-2 minutes on each side, remove. Fry the carrot, onion and garlic in the pan, deglaze with the wine and reduce briefly.
- Then pour in the stock, add sprigs of rosemary. Put the meat back in the pan and let it simmer gently over a low heat for about 1 hour.
- Wash the tomatoes, cut them in half, remove the seeds and place them in the pan next to the meat. Simmer the lamb osso buco for approx. 30 minutes, removing the lid towards the end of the cooking time. Finally remove the rosemary sprigs. Season the whole thing with salt and pepper and serve.
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