Lamb Osso Bucco with Rustic Lamb Demi-glace

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I changed it a little... I doubled the garlic amount... I used beef broth and water just like eaw_12783353 said... and i did not use Tyhme but rather a lamb herbs mix i bought in a Farmer's market in France... and because i did not have time for the oven cooking, I cooked it all the way in the pressure cooker. Thank you so much, we had an amazing meal tonight.I was craving a nice brown/wine sauce dish like beef bourgogne... oh boy! this was even better.

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This is the best. I used beef broth and "pot roast mix",to cover. I put potatoes in the last hour. It turns out perfect every time.

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This was a huge hit. I loved it.
I did not make my stock. I used beef broth and water (2 parts to 1.
It took alot longer than I thought it would to prepare before the actually roasting time. BUT it was worth it. Sooo good.

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I ADDED EXTRA CARROTS AND CELERY WHEN MAKING THE STOCK. ALSO, ONLY USED HALF THE STOCK AND IT CAME OUT PERFECT. WILL USE THIS RECIPE WITH VEAL AS WELL.