This recipe is adapted from Nigel Slater’s Osso Buco Kitchen Diaries recipe, I needed to make it more baby friendly so have changed a few things to suit our tastes.
To cook this my way you will need:
2 Tablespoons Grapeseed Oil
700g Diced Lamb
1 Onion, chopped
2 sticks of Celery
4 Tablespoons Parsley
50g Butter (Unsalted)
Heat the oil in a frying pan and brown the lamb in batches, remove to a plate.
Chop the onion, celery and carrots into cubes – I used my Tefal Fresh Express for this stage. Add the chopped veg to the pan in which the meat was browned. Cook for approx 15 mins until they start to soften. Return the lamb to the pan, add the Marsala and bring to the boil.
Lower the heat of the pan and cook with a lid for approx 40 mins or until the lamb is tender.
Cook the pasta in water (don’t add salt if cooking for a baby)
Remove the lamb and vegetables from the pan and divide between plates. Add the pasta and chopped parsley to the pan in which the lamb was cooked. Add the butter and a grind of black pepper and warm the pasta through.
Serve with the lamb and vegetables.
This dish is suitable for Baby Led Weaning, if you need to add salt to taste, add after plating up rather than during cooking.