Hey everyone! Long time no blog post. I’ve been reviewing beers but haven’t posted here in a while. To make up for that I’m going to share a great food and beer pairing, Terrapin Beer Company’s 90 Shelling and Lamb Osso Bucco. The 90 Shelling is a beer that I reviewed back in July of 2009 (when it was fresh) but I kept a couple in my little beer fridge for later. Well,it’s later now 
so I decided to see how it has changed. I mixed up a batch of Lamb Osso Bucco to pair up with it. Here’s the video (the recipe for the Lamb is below the video). Enjoy!:
Lamb Osso Bucco
- 2-3 lbs Lamb Osso Bucco
- 2 Tablespoons Olive Oil
- 1 large onion, chopped
- 3 large carrots, chopped
- 3 large celery stalks, chopped
- 2-3 cloves garlic, chopped
- 1 small can tomato paste
- 1 Tablespoon Thyme
- 6-8 cups lamb stock (you can use chicken broth as well)
- 1 cup red wine
- Salt and pepper to taste
-In a large roasting pan, heat the olive oil to just below smoking. Sear the Lamb until brown on all sides (about 10 minutes)
-Remove the Lamb and set aside.
-Add the onion, carrot and celery to the pan and saute until crisp (about 5 minutes)
-Add the tomato paste to the vegetables and stir to coat. Cook over medium heat for 3-5 minutes.
-Deglaze the pan by adding the red wine. Mix thoroughly and then bring to a boil and cook until liquid is reduced by 1/2 (about 5 minutes)
-Add the Lamb back to the pan and add enough stock/broth to cover half of the meat.
-Bring mixture to a boil then reduce to simmer.
-Cover pan and then place in pre-heated oven (275 degrees)
-Cook in oven for 1.5 to 2 hours, or until meat easily seperates from the bone. Turn Lamb once or twice during cooking.
-Remove pan from oven then take vegetables and liquid from the pan bottom and pulse in a blender until the mixture thickens up.
-Serve Lamb and drizzle vegetable mixture over meat to taste.
Enjoy!
