Posted in - Lamb

Fine Cooking Fridays: Lamb Osso Bucco

Lamb Osso Bucco


Recipe Adapted from Candy Wallace

Serving Size : 6

2 T. White Flour, All-Purpose
1 tsp. Salt
1/2 tsp. Black Pepper, Freshly Ground
3 Pounds Lamb Shanks, Trimmed of Fat, cut into 1 1/2 inch thick Pieces
1 T. Olive Oil
1 Onion, Chopped
2 Carrots, Chopped
1 Stalk Celery, Chopped
2 Cloves Garlic, Finely Chopped
1 1/2 Cups Tomato Sauce
1 1/2 Cups Dry White Wine or Vermouth
1 T. Fresh Basil or 1 tsp. Dried
1 1/2 T. Chopped Fresh Thyme or 1/2 T. Dried Thyme Leaves
1 Bay Leaf
1 T. Fresh Parsley, Chopped

NOTE: Ask the butcher to saw the shanks into 1 1/2-inch-thick pieces for you.

Prep Day – Preheat oven to 350 degrees F. In a shallow dish, combine flour, salt and pepper. Roll lamb pieces in the flour; shake off excess.

Heat 1/2 tablespoon of the oil in a Dutch oven or heavy oven-proof skillet over medium-high heat. In two batches, brown the lamb on all sides, about 8 to 10 minutes per batch, using the remaining 1/2 tablespoon oil for the second batch. Remove the lamb to a bowl and set aside. Reduce the heat to medium, add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds.

Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add the reserved lamb and return to a simmer. Cover and bake for about 1 1/2 hours, or until the lamb is tender, turning the meat once after 45 minutes. Discard the bay leaf; taste and adjust seasonings.

Cool before freezing. Freeze.

Serving Day – Defrost, Overnight, In The Refrigerator, before heating and eating.

STOVETOP: Heat in a covered saucepan on the stovetop over a low to medium setting, remember to stir frequently to insure that heat is evenly distributed through the food.

MICROWAVE: Make sure all entrees are in microwave safe containers, or are placed, in appropriate servings, on microwave-safe plates. Heat in the microwave on high approximately 2 minutes. Stir and check heat to insure even distribution.

OVEN: Heat the entree, covered, in a 350 degree conventional oven for about 35 minutes to insure the entree will be evenly heated through.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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