Lamb Uso Buco
This healthy mutton stew contains varied vegetables like carrots, celery and leak.
Lamb Uso Buco Recipe by Chef Sabyasachi Gorai
Serves

- 4

Cooking Time

-30 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 2 tbsp Olive Oil
  • 1 tsp Peppercorns
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 Leek
  • 2 Celery
  • Refined Flour
  • 1/2 kg Lamb Meat
  • 10 - 12 Garlic Cloves
  • 1 Cup White Wine
  • 1 Beetroot
  • 1 Carrot
  • 2 Potatoes
  • 8 - 10 Shallots
  • 5 - 6 Rosemary Sprigs
  • 4 - 5 tbsp Tomato Puree
  • 2 Cups Lamb Stock
  • Sea Salt

HOW TO PREPARE LAMB USO BUCO

  1. 1

    In a pan, heat 2 tbsp olive oil, add 1 tsp peppercorns, 2 bay leaves, 1 cinnamon stick, 1 chopped leak, 2 chopped celery and sauté.
  2. 2

    Add 10-12 garlic cloves and sauté.
  3. 3

    Coat ½ kg lamb meat with some flour and add it to the pan.
  4. 4

    Saute the meat and add 1 cup white wine, a diced carrot, 2-diced potatoes, 8-10 shallots, 5-6 rosemary sprigs, 4-5 tbsp tomato puree and 2 cups lamb stock.
  5. 5

    Add sea salt and mix well.
  6. 6

    Cover the pan and cook till the meat is cooked.
  7. 7

    Serve the stew with steamed rice and garnish it with coriander.
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About Chef

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Sabyasachi Gorai

Chef

Sabyasachi Gorai or Chef Saby, is considered one of India�s top chefs. He has studied, travelled and worked across the world�from making 800 cutlets a day from scratch during training, to helming prestigious restaurants across India. At his latest project, Olive Culinary Academy, he takes on the role of mentor to aspiring chefs.

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