Giada De Laurentiis' Lamb Ossobuco | Giada in Italy

Cooking low and slow is the trick to Giada's tender Lamb Ossobuco! Subscribe to #discoveryplus to stream more #GiadaInItaly: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3BYoVw3 Subscribe to Food Network ▶ http://foodtv.com/YouTube Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lamb Ossobuco RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 2 hr 35 min Active: 35 min Yield: 4 servings Ingredients 3 tablespoons vegetable oil 4 pounds lamb shank, cut into 2-inch ossobuco 1 3/4 teaspoons kosher salt 1/3 cup flour 3 cloves garlic, smashed 2 stalks celery, chopped into 1/3-inch pieces 1 large carrot, diced into 1/3-inch pieces 1 onion, chopped 1/4 cup tomato paste 1 cup dry white wine 3 cups unsalted chicken broth 3 sprigs fresh thyme 1 bay leaf 1 sprig fresh rosemary 2 tablespoons chopped fresh Italian parsley 1 teaspoon lemon zest (1 lemon) Directions Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours. Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaInItaly #FoodNetwork #LambOssobuco Giada De Laurentiis' Lamb Ossobuco | Giada in Italy | Food Network https://www.youtube.com/watch?v=RZtISbW-eMA