Tim Ferris’ Osso “Buko” from the 4 Hour Chef
Very easy lamb stew dish, takes less than 10 minutes to prepare and off the bone lamb appears after 2 hours.
Servings 4
Ingredients
- 4 Lamb shanks
- 5 cloves garlis or garlic powder
- bunch of carrots
- can of tomatoes
- half bottle of white wine
- salt and pepper
- Some Extra Virgin olive oil
Instructions
- Preheat oven to 180C
- Peel carrots ( he says to scrub them with a course scourer part of the sponge) He doesn't even chop them but places them whole at the bottom of a heavy pan. In the US they use a Dutch oven. I just used my Le Creuset.
- Place lamb shanks on top of the carrots (no browning before hand)
- Pour in a can of tomatoes. (He says to crush the tomatoes by hand into the pan, I just cut them up in the can before pouring.)
- Put in peeled garlic
- Pour in wine until it reaches 1/3 to 1/2 way up the pot
- Add salt and lots of pepper
- Cook covered in the oven for 2 hours
- Serve with more vegetables if you are doing the Slow Carb or Paleo diet or some crushed potatoes would be a nice accompaniment
Notes
Improvements to the recipe that I would make
1. Brown the meat on all sides before putting into the pan
2. Add some onions to recipe, soften them in a bit of oil before adding any other ingredient
3. Maybe subsitute the white wine with some red wine to give the meat and the resulting sauce a bit more colour
4. I would also reduce the sauce down a bit before serving as it was quite liquid. After reduction, the sauce was a lot richer. Delicious.
1. Brown the meat on all sides before putting into the pan
2. Add some onions to recipe, soften them in a bit of oil before adding any other ingredient
3. Maybe subsitute the white wine with some red wine to give the meat and the resulting sauce a bit more colour
4. I would also reduce the sauce down a bit before serving as it was quite liquid. After reduction, the sauce was a lot richer. Delicious.