Recipes

Osso Buco Style Braised Ontario Leg of Lamb

:20 min

:4 hr 30 min

Serves 8 to 10

2 tbsp Longo’s Extra Virgin Olive Oil

2 each onions, large carrots and celery stalks, diced

4 large garlic cloves, coarsely chopped

2 tsp each salt and pepper, divided

1 1/2 cups Longo’s Chicken Broth

1 1/2 cups red wine

1 cup Longo’s Canned Crushed Tomatoes

2 sprigs each Longo’s Thyme and Longo's Rosemary and 1 Longo's Bay Leaf (tied with kitchen twine to make a herb bundle)

1 bone-in Ontario lamb leg roast, trimmed and tied (about 5 lb)

•Heat oil in large skillet set over medium. Sauté onions, carrots, celery, garlic and 1/2tsp each salt and pepper for 10 minutes or until golden. Transfer to roasting pan, stir in broth, wine and tomatoes. Add herb bundle.
•Season lamb with remaining salt and pepper; place over vegetables in roasting pan.
•Roast in preheated 325°F oven, uncovered, turning leg over and stirring vegetables occasionally, for 4 hours or until meat starts to separate from the bone and sauce mixture is reduced. Rest lamb for 10 minutes before carving; serve with pan mixture.
•For a thicker sauce, combine 3 cups of the pan mixture with a slurry of 2 tbsp each cornstarch and water in saucepan. Cook, stirring, over medium heat until thickened and glossy.
•For a fresh gremolata topping, toss fresh chopped parsley and/or mint with lemon zest and minced garlic to taste and sprinkle over the sliced lamb at the table.

Per serving (1/10th recipe): 370 calories