Lamb Shank Osso Bucco

Serves 6

  • 6-12 pieces (approximately 4.5 pounds) lamb shanks, cut 1.5 inches thick
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup flour
  • 6 tablespoons olive oil
  • 2 carrots, fine dice
  • 2 celery stalks, peeled and finely diced
  • 1 medium onion, fine dice
  • 14 oz. canned, imported tomato, diced
  • 4 cloves garlic, crushed
  • 1 cup Chardonnay
  • 1 cup lamb stock (beef broth may be used as a substitute)
  • 1 sprig fresh rosemary
  • 1 bay leaf (1-1 1/2”)

Ask your butcher for lamb shank cut in the style for Osso Bucco.

  1. Season lamb shanks with salt and pepper.
  2. Dredge the lamb shanks in flour and shake off excess.
  3. Heat 4 tablespoons of olive oil in a cast iron skillet, or other heavy bottomed pot large enough to hold all the lamb.
  4. Brown on all sides, about 8-10 minutes (if your pot is not large enough to hold all the lamb at once, brown it in batches).
  5. Remove the lamb from the pan.  Add remaining 2 tablespoons olive oil.  Cook the carrots, onion, celery, garlic, bay leaf and rosemary (covered) at medium heat for 5 minutes.
  6. Add the wine, stock and tomatoes.  Bring to a boil, reduce heat to low and gently scrape the drippings from the bottom of the pan to incorporate into the sauce. If your pan is large enough to hold all the lamb shanks, place them back into the pan in one layer, cover and simmer on the stove top for about 1 hour or until meat is very tender. If your pan is too small, place the lamb in one layer in a baking dish whose sides are taller than that of the shanks.
  7. Top with the boiling broth and vegetables, and place in a 325 degree oven for approximately one hour.
  8. Remove meat to serving platter and keep warm.  Skim fat from vegetables and broth.
  9. Boil, uncovered to reduce liquid to about 3 cups.
  10. Pour the sauce over the lamb and sprinkle with gremolata.


  • 1/4 cup fresh chopped Italian parsley
  • 2 cloves garlic, minced
  • Grated zest of 1 lemon

Mix garlic, parsley and lemon zest together.  Sprinkle over lamb shanks.

The key to a beautiful Osso Bucco is the cut of the vegetables and the way the lamb is handled. If you take the time to make sure that all the onions, celery and carrots are uniformly cut into a nice, small dice, you will find that it was well worth your while! Handle the lamb carefully, to keep it on the bone. Osso Bucco should be very tender. It should come off the bone with the touch of a fork.

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