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Lamb shanks osso buco style
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Easy but takes some timeWine-braised lamb - economical and delicious
Who doesn't love osso buco? Veal shanks slow-cooked in wine and aromatics are every bit as tasty as they are easy to prepare. Veal, unfortunately is very expensive. Lamb shanks are the poor man's veal, and to me are just as delicious.
Gremolata
I make a gremolata out of lemon and orange zest, garlic, parsley and mint. The added mint pairs nicely with the lamb. If you use a food processor or a Mini-Prep, the gremolata takes about 5 minutes to make and adds a really nice touch to this dish. Use a fine Microplane to create fine zest with no pith.
Pretty darned easy entertaining recipe
I don't know about you, but I often bite off a very time consuming entertaining menu. I love the outcome, but the downside is the day gets away from me and I find I'm hot and sweaty and in the kitchen slaving away at the dinner when our guests arrive.
This lamb osso buco requires very little preparation, particularly if you are using a food processor to chop the vegetables and to make the gremolata. Once you put everything in the pot, the oven does all the work, which makes this a very nice entertaining dish as there is nothing to do for the two hours the lamb spends in the oven. When your guests arrive your house will smell delicious and you will have had plenty of time to relax, take a shower and get cute.
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Gluten free
Traditional osso buco calls for dusting the meat with flour before you brown it. This step is not necessary, making it a good dish for people on gluten free diets.
Lamb shanks osso buco style
4 lamb shanks, about 1 pound each Salt and pepper for seasoning 2 – 3 T olive oil, divided 8 cloves garlic, roughly chopped 1 onion, chopped 3 carrots, peeled and chopped 3 stalks celery, chopped 2 cups dry red wine 2 cups chicken stock 1 26-ounce can or package chopped tomatoes (I like BPA-free Pomi brand) 2 bay leaves 1 1/2 T fresh thyme, chopped 1 1/2 T fresh rosemary, chopped
- Prep Time: 15 minutes
- Cook Time: 2 hours 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings 1x
Ingredients
For the lamb
- 4 lamb shanks, about 1 pound each
- Salt and pepper for seasoning
- 2 – 3 T olive oil, divided
- 8 cloves garlic, roughly chopped
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cups dry red wine
- 2 cups chicken stock
- 1 26-ounce can or package chopped tomatoes (I like BPA-free Pomi brand)
- 2 bay leaves
- 1 1/2 T fresh thyme, chopped
- 1 1/2 T fresh rosemary, chopped
For the gremolata
- Zest from 1 lemon
- Zest from 1 orange
- 3 cloves garlic, finely chopped
- 1 handful parsley leaves, finely chopped
- 1 handful fresh mint leaves finely chopped
Instructions
For the lamb
- Heat oven to 400 degrees. Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed oven proof pan, such as a Dutch oven, over medium high heat. Add 1 – 2 T olive oil and when hot add the lamb shanks. Sear carefully on all sides until they are golden brown. Remove the shanks and cover with foil to keep warm.
- Add more oil to the pan and saute the garlic and vegetables over medium-high heat for 15 – 20 minutes, taking care not to burn.
- Add wine and stir, scraping the bottom of the pan to release the brown bits. Return the shanks to the pan and add stock, chopped tomatoes, bay leaves, thyme and rosemary. Cover the pan and braise in the oven until the meat is tender and beginning to all off the bone, about 2 hours.
For the gremolata
- While the lamb is cooking make the gremolata by combining the zest, garlic and herbs in a food processor or Mini-prep, or chop by hand. Serve the lamb with generous sprinklings of the gremolata.
THIS SERVES WELL WITH
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Loved it!
I had made osso buco from veal shanks before from Tim Ferris recipe but this is much better! and my guests and wife loved it even more!
Thanks from the Netherlands!
Hi Johan,
I’m so glad you enjoyed the lamb osso buco. We love to hear from people overseas!
These lamb shanks were fabulous and so easy! I had to cook them longer than suggested due to my schedule, but they came out wonderful. Thanks Kim!
Thank you Barbara!
My family LOVED this recipe..the flavors were perfect! After 2 hours i noticed my broth was almost dry..so i added 2 cups more of heated chicken broth and cooked another 30 minutes . ..i will make again soon!!
So glad your family enjoyed the osso buco. Good job on checking the broth. So much depends on how hot your actually oven is, they type of pan you are using, even where the pan is placed in the oven. A good cook always keeps an eye out and adjusts as needed.
Just made and really an easy comfort food dinner! Would love to have source for Lamb Shanks as mine were a bit fatty, but the flavors were perfect and so nice to prepare and then leave it to cook!
Hi Betsy, Lamb shanks should be prepped before they are cooked. A good butcher will remove excess fat and also some of the thin membranes that cover the shank. Ask for your shanks to be trimmed and frenched. You can do it yourself, but this is an easy dish to make if you don’t have to do the trimming. I opt to buy them ready to put in the pot. If you want to trim them yourself here is a link that tells you what you need to do.
Thanks Kim. My family loved it. It was easy to make and I love all the flavor and the veggies. I’ll make it again for sure.
I’m so glad your family enjoyed the recipe Marybell. Thank you for your comments.
Does it require a 400 oven for the entire cooking time…or would a slower oven be okay
Hi Olga, I cook both my veal and my lamb osso bucco on at 400 degrees. You can cook it slower and longer if you wish. I haven’t done a comparison, so I can’t tell you how the methods compare. But now you have me wondering. Next time I make it I will try it both ways.
I cooked them at 325 oven for 3- 4 hours,,,depending on the size of the Shanks …on the high oven you have to watch that the liquid does not cook away..delicious both ways..
Good to know. Thank you Olga for letting us know the options!
Wow that was really good. Could it be done to the leg? If so how long would you cook it?
Hi Joan, That’s a very interesting question. I have never tried cooking an entire leg of lamb osso buco style, but I don’t see why it wouldn’t work. I did a little research and found this recipe that does exactly that. If you try it, please let us know what you think!
This was SO GOOD! 5 STARS
So glad you enjoyed it Chris! If you liked the lamb osso buco you might also enjoy my veal osso buco recipe. It is every bit as easy as the lamb.
Fantastic recipe. It was delicious. Not hard to make. I have used it on beef as well, I just leave the mint out .
Great simple and functional recipe!
5 stars for excellent instructions and description.
I’ve always wanted to do an Osso buco, but kept putting it off because the recipes were so complex and convoluted.
I can’t have alcohol so I subbed in pomegranate juice and red wine vinager. I know it would be better with red wine.
I did it in my Dutch oven, 400 for the first hour, then 300 for another hour, then I turned the oven off and it sat for just under an hour.
The lamb was so tender!
Served it with sliced roasted potatoes and fenell.
Not a fan of the gremolata, but that’s just personal taste. The dish is fine with or without it.
Hi Miranda, thank you for your comments. You will find osso buco to be very flexible. You can cook it super low and slow, speed it up a little bit, cook it in the oven or on the stove. I’m glad you enjoyed the recipe and appreciate your non alcohol substitutes. Thank you!
Just saw Joan’s question about the leg roast, I was thinking the same thing.
I would guess you would start it on high, then cook it low and slow.
Ideas?