Lamb Shanks - Osso Buco Style

Braised lamb osso buco with carrots, and mashed potatoes with red wine on table.

4.69 from 124 votes

Lamb Shanks - Osso Buco Style

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.

Prep Time40

Cook Time2 45

Total Time3 25

Course: Main Dish

Cuisine: American

Keyword: lamb osso buco, lamb shanks osso buco style

Servings: servings

Author: Pat Nyswonger

Ingredients

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

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