Lamb Osso Bucco
Prepare: 10 mins
Cook: 45 mins
- 1/4 cup Grated Parmesan Cheese
- 1 tblspn Butter
- 250 g Steamed Green Beans, trimmed
- 1 tblspn Parsley, chopped
- 1 kg Potato, peeled and thinly sliced
- Pepper, to taste
- 1 tspn Chicken Stock Powder
- 8 Anchovies, mashed
- 1/2 cup Plain Flour
- 1 tblspn Oil
- 1 tspn Oregano
- 575 g jar Italian Cooking Sauce, Osso Buco
- 1 kg Lamb Chump Chops, fat trimmed
- 1 cup Water, boiling
- Preheat oven to 180°C (160°C for fan-forced ovens). Season flour with pepper. Dust chump chops with flour, shaking off excess.
- Heat oil in frying pan. Cook chops over medium high heat until well browned on both sides. Transfer to a 2 litre ovenproof dish.
- Spread each chop with a little of the mashed anchovy. Pour over Osso Bucco sauce. Cover dish with a lid or foil and set aside.
- Combine parmesan and oregano in a small bowl. Season with pepper. Lightly grease a 4 cup ovenproof dish with a little butter. Layer 1/3 of the potato into the dish then sprinkle over a heaped tablespoon of the cheese mixture. Repeat with a second layer of potato and cheese, finishing with final layer of potato. Reserve the remaining cheese mixture.
- Dissolve stock powder in 1 cup boiling water. Gently pour over potato. Cover dish with foil. Place chops and potato dishes in preheated oven. Bake for 30 minutes.
- Remove foil from potato, sprinkle over remaining cheese mixture and dot with a little butter. Cook both dishes for a further 15 minutes until potato is golden and lamb is tender.
- During last 15 minutes of cooking, steam beans until tender. Serve lamb with potato dish and steamed beans. Garnish with chopped parsley.