Updated: Feb 23, 2019
What to do with that boneless, rolled, and tied breast or neck osso bucco?
With the help of a few starter recipes, cooking to use the whole animal can start to feel a lot more comfortable. Even on a Tuesday night.
These cuts of lamb, once some of the most popular, have become unfamiliar in the age of factory processed meat. But these cuts can be some of the most flavorful!
Five recipes to try on less familiar lamb cuts
While I would love to eat these meals any day of the week, I don't necessarily have what I need on-hand to cook them any day of the week.
On those kinds of days (and you know what kind of day I mean), whatever cut I grab first out of the freezer goes straight into the crock pot. I add a bay leaf, salt, pepper, and some broth, then I can walk away. These "hard to cook" cuts make foolproof crock pot dinners.
Here's a quick guide to braising (in the crock pot or in a dutch oven) for nights when ONLY cooking with ingredients already in your pantry will do. How to braise anything.
*Quick note: don't try to shortcut lamb breast or neck with the 4-6 hour settings on your crock pot. Make sure they get nice and tender by using the 8-12 hour settings.*