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Five Spice Lamb Osso Buco with Fennel and Orange

Posted on May 3, 2018July 14, 2022 by admin
Lamb Osso Buco with mandarin slices on rice
Lamb Osso Buco with mandarin slices on rice

Prep Time: 30 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 45 minutes | Serves: 4

Description:

Fennel, orange and beer add depth of flavour and brightness to this version of Osso Buco.

Ingredients List:

  • 8 SunGold Lamb Shanks (about 1 1/2 lb/750 g)
  • 2 tsp (10 mL) each salt and pepper, divided
  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) chopped fennel
  • 1 cup (250 mL) chopped carrot
  • 1/2 cup (125 mL) each chopped celery and onion
  • 1 bottle (330 mL) of beer
  • 1 cup (250 mL) orange juice
  • 1/4 cup (60 mL) soy sauce
  • 1 tsp (5 mL) Chinese five-spice powder

Orange-Cilantro Rice:

  • 2 cups (500 mL) cooked long-grain rice
  • 1 orange, segmented
  • 2 tbsp (30 mL) chopped fresh cilantro

Preparation & Directions:

  1. Preheat the oven to 350F (180C). Season lamb with 1 tsp (5 mL) each salt and pepper. Heat oil in Dutch oven or roasting pan set over medium heat; sear lamb on all sides. Transfer to platter.
  2. In the same pan, saute fennel, carrot, celery and onion for 3 to 5 minutes or until tender and golden. Add beer, scraping up any brown bits.
  3. Add orange juice, soy sauce, 1 cup (250 mL) water, five-spice powder, and remaining salt and pepper. Bring to boil; boil for 5 minutes. Return lamb to pan; cover and transfer to oven.
  4. Bake for 2 to 2 1/2 hours or until fork-tender. Transfer lamb to platter. Skim fat from pan juices. Bring pan juices to boil over medium heat; boil for 3 to 5 minutes or until reduced. Strain sauce.
  5. Orange-Cilantro Rice: Toss together rice, orange and cilantro. Serve lamb on a bed of rice; spoon sauce over top.

Tip: To section an orange, cut away peel and pith, working over a bowl to catch juice (use juice in the recipe). Using a sharp knife, cut between membranes to release sections.

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