Cooking low and sluggish is the trick to Giada's tender Lamb Ossobuco!
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Giada De Laurentiis gos to Italy to reconnect with her roots. Whether she's digging into her household's dish book or sharing Italian culture with her child Jade, her journey is all about the bounty and appeal of Italy delighted in with family and friends.

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Lamb Ossobuco
RECIPE THANKS TO GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 35 min
Active: 35 minutes
Yield: 4 portions

Ingredients

3 tablespoons grease
4 pounds lamb shank, cut into 2-inch ossobuco
1 3/4 teaspoons kosher salt
1/3 cup flour
3 cloves garlic, smashed
2 stalks celery, sliced into 1/3-inch pieces
1 big carrot, diced into 1/3-inch pieces
1 onion, sliced
1/4 cup tomato paste
1 cup dry gewurztraminer
3 cups saltless chicken broth
3 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 tablespoons sliced fresh Italian parsley
1 teaspoon lemon passion (1 lemon).

Instructions.

Heat the oil in a big braiser set over medium-high heat. Dry the lamb effectively and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and after that get rid of the excess. Include the lamb to the pan and burn on all sides until deep golden brown, 8 to 10 minutes. Eliminate the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the staying 1/2 teaspoon salt. Cook up until the veggies begin to brown and the mixture is aromatic, about 3 minutes. Include the tomato paste and cook, stirring frequently, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then minimize the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the cover. Minimize the heat to low and cook until the lamb is soft and tender, 2 hours.

Eliminate the meat to a plate and keep warm. Skim the fat from the surface area of the sauce and eliminate the herb sprigs and bay leaf. Return the meat to the sauce and serve sprayed with the parsley and lemon zest.

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Giada De Laurentiis' Lamb Ossobuco|Giada in Italy|Food Network.