Lamb Osso Bucco

Pair with the Liquidity

Ingredients

• 3-4 Lbs leg of lamb or lamb roast

• 1 cup chopped carrots

• 1 cup chopped celery

• 1 large yellow onion chopped

• 5 cloves garlic

• 3/4 cup red wine, preferably Hawks Hill

• 28 oz diced tomatoes

• 1.5 cups beef stock

• 2 bay leaves

• Olive oil for cooking

• Salt and pepper to taste

Directions

1. Coat lamb with olive oil and season with salt and pepper.

2. Sear lamb in a large pan, cast iron skillet, or dutch oven. Remove and set aside.

3. Add onions, carrots, and celery to pan and sauté until onions are translucent

4. Add garlic and cook until fragrant, 4-5 minutes.

5. Add red wine and deglaze the bottom of the pan, cook until alcohol has evaporated

6. Strain any juice off the tomatoes and add them to the pan — mix to combine.
   (If using a crock pot, keep the tomato juice in.)

7. Place lamb in a pressure cooker and pour tomato mixture over the lamb. Add 2 bay leaves and the beef broth.

8. If using a pressure cooker: Cook on low for 90 minutes
   (If using a crock pot cook on low for 6-8 hours.)

9. Serve over your favorite risotto, polenta, or mashed potatoes