Lamb Ossobuco 2 x 220g

Lamb ossobuco, with slices of leg left on the bone, is perfect for stews and casseroles. As the meat gently falls away from the bone, the marrow enriches the braising liquor, adding a deep, rich flavour.

Inspiration by Chef Valentine Warner
"Lamb* ossobuco is to be treated the same way as beef ossobuco and the results can be equally pleasing.

Hard seared and braised with white wine, fresh garlic, lemon juice and fresh thyme then finished with toasted slivered almonds and lamb ossobuco is wonderful.

Braise with, onions, fresh garlic, white wine, anchovies, green olives and lemons and yum!

Or instead use onions, white wine, white wine vinegar and gherkins adding fresh dill and cream at the end and joy is easily produced.

Grill over charcoal and eat with chimichurri sauce. Argentinian in origin and at its simplest this is made by combining very finely chopped raw garlic and fresh red chillies, with dried oregano, fresh parsley, red wine vinegar, olive oil and sea salt. An addictive combination eat the sizzling fire smoked lamb with the chimichurri and French fries."