Lamb Osso Bucco with Sweet Potatoes, Oranges, Raisins & Thyme
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Print | Courtesy Inbal Jerusalem Hotel |
This exclusive Rosh Hashanah recipe is from the kitchen of Chef Moti Buchbut, executive chef at the Inbal Jerusalem Hotel.
Lamb Osso Bucco with Sweet Potatoes, Oranges, Raisins & Thyme
Ingredients for 4 servings:
4 pieces of lamb osso bucco
2 red onions cut to medium-sized cubes
1 celery root cut to medium-sized cubes
14 ounces sweet potatoes cut into
medium-sized cubes
1 parsley root cut into medium cubes
6 peeled whole garlic cloves
Juice from two oranges (orange zest may be added)
1/2 liter (17 ounces) beef broth prepared in advance
5 stalks of fresh thyme
5 tablespoons olive oil
3.6 ounces raisins
1 cinnamon stick
3.6 ounces flour for the lamb meat
1/2 bottle of semi-dry white wine
Salt, black pepper, and several bay leaves
Preparation:
Sprinkle flour over the lamb.
Place it in a large pot and brown it. Remove it (place on side in a plate).
Fry the sweet potato cubes and remove from the pot.
Sauté (in the same pot) the rest of the vegetables - onion, celery root, parsley
and garlic.
Add the broth, orange juice, (zest, if you like), thyme, white wine, raisins, and
cinnamon stick.
Then add the lamb and bring to boil.
Cover the pot and place in the oven at 320 degrees for approximately 2 hours.
Check if meat is tender and add the sweet potato cubes.
Place in oven for another 30 minutes.
Season with salt and pepper to taste.
Serving suggestion:
Pour some of the stew onto a round deep serving dish and place the lamb in the middle. Adorn with thyme stalk and sweet potato cubes.
