Lamb Shanks Osso Buco Style

This lamb osso buco turns humble lamb shanks into a slow-braised, fall-apart centerpiece with real depth. A sear in the pan builds a golden crust before the shanks simmer in red wine and classic aromatics for a velvety, richly layered sauce. After a long, gentle cook, the meat becomes spoon-tender and glossy, perfect for serving over mashed potatoes or polenta.

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This is the kind of slow-braised recipe you’d expect to see on a restaurant menu, with a fall-apart lamb and glossy sauce that makes the whole meal feel a little special.

Here’s Why This Osso Buco Recipe Works

You build real flavor from the start: Searing the lamb is non-negotiable, creating the foundation for everything that follows.

Classic aromatics: Onion, garlic, carrots, and celery form the base, while rosemary, thyme, and lemon zest keep it from turning too heavy.

Bold braising liquid: Red wine, tomatoes, tomato paste, and beef stock reduce into a savory, almost jammy sauce.

It’s incredibly forgiving: Lamb shanks thrive with slow, gentle cooking, so the recipe is hard to overcook. It’s dependable for both weeknight comfort and special occasions.

If you’re looking for another standout lamb dish, my roasted lamb shoulder with veggies delivers the same slow-cooked depth.

For another slow-cooked, restaurant-style recipe, try my roasted duck legs with orange sauce.

Ingredient Notes

Lamb Shanks: Choose meaty shanks around 1½ pounds each. The connective tissue melts during the braise, giving you that fall-apart texture and naturally rich sauce.

Olive Oil & Butter: Using both adds depth. The oil keeps the butter from burning, while the butter brings a round, savory base.

Aromatics (Onion, Carrot, Celery, Garlic): This classic mix forms the backbone of the dish. Keep the cuts coarse so they hold up during the long cook.

Red Wine: A dry, full-bodied red (cabernet, merlot, blend) gives the sauce structure. Let it simmer briefly to cook off the harshness.

Herbs (Rosemary & Thyme): These sturdy herbs hold up to long cooking and infuse warmth throughout the braise.

Adapted from Food and Wine Magazine.

Lamb Osso Buco

Lamb osso buco comes together as a slow-braised dish with tender shanks and a sauce that’s rich without feeling heavy. It’s a recipe that leans on simple ingredients, steady heat, and a little patience. Nothing fussy, just solid technique that pays off with a great dinner.

For more rich lamb recipes, try my red wine braised lamb shanks or my lamb cassoulet.

Prep Time: 40 minutes mins

Cook Time: 2 hours hrs 45 minutes mins

Total Time: 3 hours hrs 25 minutes mins

4.69 from 124 votes

Lamb Shanks – Osso Buco Style

By Pat Nyswonger

This lamb osso buco features slow-braised lamb shanks cooked with aromatic vegetables, red wine, crushed tomatoes, and fresh herbs. The long oven braise creates tender meat and a rich, reduced sauce brightened with lemon zest.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings

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Ingredients 

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• ▢ 2 lamb shanks, approx. 1½ pounds each
• ▢ ½ cup olive oil
• ▢ 4 tablespoons butter
• ▢ salt
• ▢ ground black pepper
• ▢ 2 yellow onions, coarsely chopped
• ▢ 4 large carrots, coarsely chopped
• ▢ 4 stalks celery, coarsely chopped
• ▢ 8 garlic cloves, minced
• ▢ 2 cups red wine
• ▢ 1 (15 ounce) can canned crushed tomatoes
• ▢ 1 tablespoon tomato paste
• ▢ 2 cups beef stock
• ▢ 1 tablespoon lemon zest
• ▢ 3 tablespoons chopped fresh rosemary
• ▢ 1 tablespoon Fresh thyme
• ▢ 1 tablespoon lemon zest

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Instructions 

• Preheat the oven to 350 F. In a heavy bottomed oven proof pan or dutch oven, heat the oil and butter over medium heat. Season the lamb shanks liberally with salt and black pepper. Cook until browned on all sides, turning frequently. Transfer the lamb shanks onto a plate and set aside while preparing the vegetables and sauce.
• In the same pan add the onions, carrots, celery and garlic and sauté over medium heat until softened, stirring often so that it does not burn. Adjust heat if necessary.
• Add the wine, tomatoes, tomato paste, beef broth, rosemary, thyme and lemon zest. Bring to a boil and add the reserved lamb shanks. Cover with a lid, transfer to the oven and braise for 2 hours.
• Remove the lid after 1½ hours and continue to roast the additional 30 minutes until the lamb is very tender and the sauce has reduced and thickened up a little.
• Divide the lamb shanks into four shallow dishes with some of the sauce spooned over the top and along side of the lamb.

Notes

Choose the right shanks: Meaty lamb shanks around 1½ pounds hold up best to the long braise.

Simmer the wine briefly: Let it cook for a minute to remove the harsh, raw alcohol flavor.

Don’t skip the lemon zest: Its brightness balances the richness of the sauce.

Adjust the sauce at the end: If it’s a bit thin, reduce it on the stovetop until glossy and thickened.

Plan for great leftovers: The flavors deepen and the texture stays tender the next day.

Nutrition

Serving: 1serving, Calories: 638kcal, Carbohydrates: 23g, Protein: 17g, Fat: 45g, Saturated Fat: 14g, Polyunsaturated Fat: 29g, Cholesterol: 76mg, Sodium: 633mg, Fiber: 5g, Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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