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Lamb Osso Buco

Lamb Osso Buco

Osso Buco is a cut normally associated with beef and veal. It's a cross cut of the shank, meaning it's incredibly tender when slow-cooked and the marrow enriches your sauce. Our new recipe is for an Italian-style lamb osso buco braise with red wine and our chicken stock, served with creamy polenta. Purchase whole lamb shanks from us and ask one of our butchers to slice the shanks into 3cm disks before taking them back to your kichen. It's the perfect undertaking on a slow cool spring Sunday.


2.5kg Lamb fore-quarter shanks, cut into 3cm-thick slices

Plain flour for dusting

80ml Olive Oil

1L Meatsmith Free-Range Chicken stock

2 Brown onions, peeled, finely chopped

4 Carrots, peeled, cut into 1cm dice

2 Celery stalk, cut into 1cm dice

1 tbsp Tomato paste

170ml Merlot

2 Tins San Marzano peeled tomatoes

6 Garlic cloves, finely chopped

4 Bay leaves

6 Springs Thyme

Sea Salt

Freshly Ground Pepper


Preheat oven to 170c (Fan forced) 190c (Convectional)

Lightly flour lamb shanks. Heat olive oil in a dutch oven or casserole pot over medium heat. Working in batches, sear lamb shanks until golden brown on both sides. Set aside.

Reduce heat, add vegetables to the pot and cook for 5 minutes until lightly golden brown. Add garlic and cook until fragrant. Add tomato paste and cook for 2 minutes.

Deglaze pot with Merlot and bring to simmer. Return lamb shanks back to the pot.

Using your hands break up the tomatoes into large chunks and add them to the pot, add chicken stock, bay leaves and thyme and bring to the simmer.

Cover the pot with a lid, and transfer to the oven. Cook for 3.5 – 4 hours until meat is tender and falling off the bone.

Remove from oven and season with sea salt and pepper

Serve with creamy polenta.


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