Lamb Ossobuco with Eldeberry Sauce and Dumplings

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Lamb Ossobuco with Eldeberry Sauce and Dumplings
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Health Score:
7,8 / 10
1 hr
ready in 2 h. 50 min.
Ready in


For the ossobuco
2 onions
1 garlic clove
1 ⅕ kilograms Leg of lamb (cut with bone into 4 slices)
freshly ground peppers
1 Tbsp Pastry flour
100 grams fresh Elderberry
6 Tbsps olive oil
1 Tbsp Tomato paste
200 milliliters dry Red wine
350 milliliters Beef broth
800 grams starchy potatoes
1 sprig Sage
3 sprigs thyme
1 bay leaf
cayenne pepper
For the dumplings
4 sprigs flat-leaf parsley
80 grams Pastry flour
2 eggs
For serving
1 carrot
200 milliliters vegetable oil (for frying)
1 tsp cornstarch
How healthy are the main ingredients?
potatoElderberryolive oilTomato pasteparsleythyme

Preparation steps


For the ossobucco, peel the onions and the garlic and finely chop. 


Stem the elderberries, then rinse and drain well. Rinse the lamb, pat dry and score several times. Season with salt and pepper and sprinkle with the flour.


Heat the oil in a large saucepan, then add lamb and cook until browned on both sides. Remove from pan. Add the onions and garlic to the pan and sauté until translucent. Stir in the tomato paste and sauté briefly, then deglaze pan with the wine and allow to reduce slightly. Return the lamb to the pan and add a little broth. Add the elderberries and simmer, partially covered, over low heat for about 1 hour, adding more broth as needed to just cover the meat.


Meanwhile, scrub potatoes and cook in a pot of boiling salted water until tender, about 25 minutes.


Rinse the sage and thyme, shake dry and tie into a bouqet garni with the bay leaf. Add to the pan with the lamb. Simmer 30-40 minutes. Season with salt, pepper and cayenne pepper. Rinse the parsley, shake dry, pluck off the leaves and cut into fine strips.


Drain the cooked potatoes and let cool slightly, then peel and press through a ricer into a bowl. Add the flour, eggs and parsley, season with salt and nutmeg and knead to form a pliable dough, adding more flour if necessary. Form the dough into 60 gram (approximately 1/4-cup) portions, shaping them into balls with floured hands. Place the dumplings in boiling salted water and cook over low heat for about 20 minutes.


For serving, peel the carrot, then peel long strips with peeler and cook until golden brown in hot oil in a skillet. Drain on paper towels.


Remove lamb from the sauce and season the sauce. If desired, thicken sauce with cornstarch mixed in cold water. With a slotted spoon, lift the dumplings from the water and serve with sliced lamb and the sauce on warmed plates, garnished with carrot strips.