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This lamb ossobuco casserole brings together tender, slow-braised lamb with wine, crushed tomatoes, and rosemary for deep, comforting flavor. The stew bakes under a thick layer of cheesy polenta that turns golden and crisp in the oven. A bright gremolata of lemon and parsley adds a fresh finish to each hearty scoop.
This casserole recipe is a meal-in-a-dish and it is easy enough for a weeknight dinner. It is also special enough to serve for company. Either way, served with a crisp salad and a crunchy loaf of garlic bread it will make a delightful meal!
Here’s Why This Osso Bucco Casserole Recipe Works
Faster than bone-in: Cubed lamb stew meat delivers deep braised flavor without the long wait, or the bones.
Polenta as the crown, not the side: Skip the pasta or potatoes. The buttery, cheesy crust turns the stew into a full one-pan meal.
Braising made simple: A quick sear and an oven session do the work for you. Build it, cover it, and let it go.
Bright finish: The gremolata isn’t just a garnish, it’s the hit of acidity that cuts through the richness at just the right moment.
If you like this recipe check out my Lamb Shanks Osso Buco or my lamb ragu for a special dinner.
Recipe Tips
Sear in batches: Overcrowding leads to steaming, so give the lamb space to brown properly.
Deglaze with intention: A splash of wine lifts every caramelized bit from the pan, don’t rush it.
Whisk the polenta early: A few minutes of whisking up front keeps it smooth and lump-free.
Let it cool before adding the egg: If the polenta’s too hot, the egg will scramble, so give it a brief rest off the heat.
Finish with gremolata: That final hit of lemon and parsley sharpens and brightens the entire dish.
Ingredient Notes
Lamb stew meat: Cuts from the shoulder, leg, or shank all work well. Look for well-marbled pieces and trim away any large pockets of fat or silver skin for a cleaner braise.
White wine: A dry, crisp wine (like Sauvignon Blanc or Pinot Grigio) adds acidity and depth. If you’d rather skip alcohol, use an equal amount of broth with a teaspoon of white wine vinegar.
Cornmeal: Use regular yellow cornmeal, not instant or pre-cooked polenta. Those types of cornmeal will cook too quickly and won’t develop the same creamy structure.
For more lamb recipes, try my rack of lamb with cherry sauce or my Greek lamb shanks.
Lamb Osso Bucco
Bring it all together and you get a lamb ossobuco casserole that’s rich, aromatic, and anchored by that golden polenta crown. It’s the kind of slow-braised comfort that feels special without demanding much from you in return. Spoon it hot from the dish, finish with gremolata, and let the flavors do the talking.
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Lamb Ossobuco Casserole with Polenta Crust
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Ingredients
For the Casserole:
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ pounds lamb stew meat , cut in 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 onion , coarsely chopped
- 2 carrots, coarsely chopped
- 1 stalk celery, coarsely chopped
- 4 cloves garlic, minced or grated
- ½ cup dry white wine
- 1 (15 ounce) can canned crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
For the Polenta Crust:
- 2 cups whole milk
- 2 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper, or white pepper
- 1 cup yellow cornmeal
- 2 tablespoons butter
- 1 large egg, lightly beaten
- ¾ cup grated Parmesan cheese
For the Gremolata:
- 2 tablespoons fresh chopped parsley
- zest from 1 lemon
Instructions
For the Casserole:
- Preheat the oven to 325°F and grease a 2 quart oven-proof casserole dish.
- In a shallow dish or plate, whisk together the flour, salt and pepper. Dredge the lamb pieces in the flour mixture and place on a plate. Heat 1 tablespoon of oil in a large skillet set over medium-high and sear the lamb pieces,in batches until browned. Remove from the skillet as they brown and place on a paper towel-lined plate.
- Heat the remaining oil in the skillet and cook the onions, carrots, celery and garlic just until the onion is soft.
- Add the wine to the skillet and cook for 1 minute, scraping the bits from the bottom. Stir in the tomatoes and the beef broth. Return the lamb to the skillet and bring to a boil.
- Transfer the mixture to the greased casserole dish, add the rosemary sprigs and cover the dish with foil and bake for 1 hour. Transfer the casserole to your workspace, remove the foil and allow to rest while making the polenta crust.
For the Polenta Crust:
- Adjust the oven temperature to 400°F
- Combine the milk, broth, salt, and pepper in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and stir in the cornmeal. Stir continuously with a wire whisk to keep the polenta from clumping.
- Once all of the cornmeal is blended, continue to stir for 2–3 minutes. Reduce the heat and cook for 15-20 minutes, stirring periodically with a wooden spoon.
- Remove from the heat and stir in the butter, egg and cheese.
- Spoon the polenta on the top of the casserole and return the dish to the oven and bake uncovered for 20-25 minutes until lightly browned.
For the Gremolata:
- Combine the chopped parsley and lemon zest together and when the casserole is ready to serve sprinkle the mixture over the crust.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
In my humble opinion I believe the overall texture of the casserole would be improved by eliminating the flour at the time of browning. Adding a roux later would give it a smoother gravy. Otherwise a winner.
Thank you, Carla….We appreciate your comments 🙂
What a mouthwatering casserole! I love lamb and this is definitely on my list to make soon. I believe I still have some lamb shoulders in the freezer. The polenta topping is such a great idea, but I am thinking of a sweet potato topping would be great. Thanks for sharing, Pat.
Thank you, Angie….it’s another one of those ‘comfort’ meals 🙂