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Lamb Osso Buco with Saffron Barley Risotto
CBC - STEVEN AND CHRIS32Ingredients
90Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 4 lamb shanks
- salt
- freshly ground pepper
- 2 Tbsp. olive oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 rib celery (chopped)
- 4 cloves garlic (halved)
- 1 Tbsp. fresh rosemary (chopped)
- 1 Tbsp. tomato paste
- 1 Tbsp. all purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock (or veal stock)
- 398 mL plum tomatoes (chopped)
- 6 cups chicken stock (approx.)
- 2 pinches saffron threads
- 2 bay leaves
- 1 Tbsp. olive oil
- 2 Tbsp. butter (divided)
- 1 large onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 1/4 cups pearl barley
- salt
- freshly ground pepper
- 1/2 cup dry white wine
- 2 Tbsp. grated Parmesan cheese (optional)
- 1/4 cup finely chopped fresh parsley
- 2 Tbsp. chopped fresh mint (finely)
- 3 Tbsp. olive oil
- 1 Tbsp. lemon zest
- 1 clove garlic (minced)
- 1 pinch salt (and freshly ground pepper)
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