NEW [Frozen] Farmland Lamb Osso Buco Cut 1kg – Halal – New Zealand

Description

Experience the rich, tender flavors of Farmland New Zealand Lamb Osso Buco, a culinary delight that brings the essence of slow-cooked perfection to your table. Each shank is beautifully marbled, ensuring succulent meat that falls off the bone after hours of braising. The aromatic blend of herbs and spices enhances the natural sweetness of the lamb, while the marrow in the bone adds a luxurious depth to every bite.

Perfect for hearty stews or served over creamy polenta, this premium cut is ideal for a special occasion or a comforting family meal.

Product Details

Country of Origin: New Zealand
Ingredients:
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size: 12 X 1kg

Product Recipe

COOKING & PREPARATION:

Thawing:

Refrigerator: The best method is to thaw in the refrigerator overnight. This ensures even cooking.

Cold Water: If you’re short on time, submerge the sealed package in cold water for a couple of hours.

Cooking Methods:

Slow Cooking (Recommended):

Prep: After thawing, season the osso buco with salt and pepper.

Sear: In a hot skillet, sear the shanks on both sides until browned (about 3-4 minutes per side).

Slow Cook: Transfer to a slow cooker. Add aromatic vegetables (like onions, carrots, and garlic), herbs (like thyme and rosemary), and a splash of broth or wine. Cook on low for 6-8 hours or high for 4-5 hours until tender.

Oven Braising:

Preheat: Set your oven to 325°F (160°C).

Sear: Brown the osso buco in a Dutch oven or oven-safe pot on the stovetop.

Add Liquid: Once browned, add broth, wine, or tomatoes along with vegetables and herbs. Cover and transfer to the oven.

Cook: Braise for about 2.5 to 3 hours, or until the meat is fork tender.

Pressure Cooking:

Sear: If your pressure cooker has a sauté function, brown the osso buco first.

Add Ingredients: Include broth, herbs, and vegetables.

Pressure Cook: Seal the lid and cook on high pressure for about 45-50 minutes. Allow for natural pressure release.

Tips:

Always check for doneness; the meat should be tender and easily fall off the bone.

Serve with gremolata, polenta, or mashed potatoes for a complete meal.