Pressure Cooker Osso Buco
Roman Lamb
- Total Time
- 1 hour 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup lard or vegetable oil
- ½baby lamb cut in 7 pieces, about 7 pounds
- 5cloves garlic, peeled and chopped
- 1cup wine vinegar
- 25leaves fresh sage
- 4sprigs fresh rosemary
- 1cup fresh lemon juice
- Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
224 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oil over medium heat in a lidded kettle or a heavy pot just large enough to hold the lamb in 2 layers. In batches, brown lamb well on all sides. Pour out all but 2 tablespoons of fat.
- Step 2
Add garlic and vinegar. Boil vinegar to reduce by half. Add sage, rosemary, lemon juice, salt and pepper. Leave lid ajar and braise over low flame for 1 hour, turning lamb occasionally. If liquid evaporates, add water sparingly. Cook until lamb is tender, testing it with a fork. The lamb is ready when it begins to fall from the bone.
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Farmer Will
Hands down, my favorite lamb recipe for dinner parties. Super easy to make. Tender, fall apart meat that pares well with any type of side dish. I double the garlic. I use a bone-in leg of lamb most often, but sometimes a lamb shoulder.
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