Lamb osso bucco

I was watching an old Masterchef Oz Masterclass episode last night in which Gary made a veal osso bucco.  We’ve just come back to wintry conditions after 8 days of glorious heat and sunshine and the dish looked like a big warm hug in a bowl – just what the doctor would order.

My local butcher wasn’t open for business today so I ended up buying lamb shanks from Sainsbury’s to use in my take on a lamb osso bucco. Bone with a hole and a big mighty shank or two will have to do.

This is a simple one-pot recipe which you could make in advance of dinner and let it cook away in the oven and rest for a few hours before serving.  I served my lamb osso bucco with polenta and a side dish of brussel sprouts cooked in beurre blanc. 

Here is the recipe for ease of reference, modified slightly:

Serves 2


  • 2 lamb shanks (300g each)
  • 3 tbsp plain flour seasoned with a pinch of salt and pepper
  • 3 tbsp olive oil
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 medium yellow onion, peeled and diced
  • 2 cloves of garlic, peeled and diced
  • 1/2 bunch of flat-leaf parsley, leaves plucked (set aside) and stalks chopped
  • 2 tbsp tomato paste
  • 150ml white wine
  • 3 stalks of thyme
  • 2 bay leaves
  • 400g canned tomatoes
  • 2 cups stock (I used vegetarian)
  • zest of 1 lemon
  • salt and pepper to taste


  1. Pre-heat oven at 150 degrees
  2. Heat oil in a large heavy-based pot
  3. Dredge lamb in seasoned flour and brown in oil for 4 to 5 minutes
  4. Add the diced carrot, celery, onion, garlic and parsley stalk into the pot and leave to cook for 10 minutes, stirring every few minutes
  5. Mix the tomato paste into the vegetables, stir and add the white wine to deglaze the pot
  6. Leave to cook for 3 to 4 minutes, then add the thyme, bay leaves, canned tomatoes and stock into the pot
  7. Put the lid on and transfer the pot into the oven
  8. Leave to cook for 2 hours
  9. Remove the lid and leave to cook for a further 45 minutes
  10. Chop the parsley leaves and add into the pot along with the lemon zest
  11. Season with salt and pepper and serve with polenta

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