Slow cooker lamb osso bucco recipe

  • Serves 4-6
  • 15mins to prepare 4-8hrs to cook
  • 456 calories / serving
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Turn the slow cooker on. Season and dust the lamb pieces with flour. Heat 1 tbsp oil in a large frying pan. Sear the meat on all sides and then remove and place in the slow cooker.

Heat the remaining olive oil and add the carrots, onions, celery, garlic, thyme and some salt and pepper. Sauté for 10 minutes and then add the wine, stock and tomatoesBring to a boil and then pour over the meat. Place the lid on and cook for 4 hours on high or 8 hours on low.

Meanwhile, mix the parsley, lemon and garlic in a bowl and sprinkle it on top of the osso bucco before serving.

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Pair this with Campo Viejo Red 

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  • Ingredients

  • 800g lamb shoulder or leg meat cut into 2 inch pieces
  • Flour for dusting
  • 4tbsp olive oil
  • 2 carrots diced
  • 2 stalks celery diced
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • 1tsp fresh thyme, chopped
  • 1 tin chopped tomatoes
  • 250ml white wine
  • 200ml beef stock
  • For the gremolata

  • 15g chopped flat leaf parsley
  • zest of 1 lemon, plus extra to decorate
  • 1 garlic clove, finely chopped
  • Energy 1895kj 456kcal 23%
  • Fat 32g 46%
  • Saturates 13g 63%
  • Sugars 7g 7%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 19.2g Protein 25.4g Fibre 2.7g


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