Braised Lamb Osso Buco

Braised Lamb Osso Buco is an easy slow simmered dish that is total comfort food. It’s perfect for easy entertaining.

Great Recipe for Special Dinners

Last week, Steve was out of town all week, until Friday evening. I knew he would be tired after traveling all week, so I wanted to make him a special dinner we could enjoy at home.  

I didn’t want to make anything that was too hands-on, so braised lamb osso buco was a perfect choice. It’s a really special meal that’s actually quite easy to make. 

After a little bit of prep work, it spends some time on the stove top for a long, slow simmer, allowing you to enjoy yourself while it cooks.

Braised Lamb Osso Buco: The Perfect Dish for Entertaining

The ease of this dish also makes it perfect for entertaining. You can enjoy some pre-dinner appetizers with you guests while the lamb simmers away.  

Your guests will love it and they’ll think you slaved over it all day.

The finishing touch on this dish is what really makes the flavors sing. The combination of chopped parsley, mint, orange and lemon zest adds a brightness and compliments the earthy flavor of the lamb perfectly.

I love to serve this over mashed potatoes, but you could also serve it over pasta or rice. Either would be equally delicious.

More Slow Simmered Lamb Recipes

• Lamb Curry
• Lamb Sweet Potato and Mushroom Stew
• Meaty Lamb Ragu

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Yield: 4

Braised Lamb Osso Buco

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Lamb Osso Buco is an easy slow simmered dish that is total comfort food. It's perfect for easy entertaining.

Prep Time 30 minutes

Cook Time 2 minutes 30 seconds

Total Time 32 minutes 30 seconds

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 4 lamb shanks
• 1 medium red onion, chopped
• 1 carrot, peeled and chopped
• 1 rib celery, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp thyme
• 1 cup red wine
• 1 (15 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh parsley
• 2 tbsp fresh mint
• zest from 1 orange
• zest from 1 lemon
• hot mashed potatoes

Instructions

1. Heat olive oil and butter in a large dutch oven over medium high heat.
2. Season lamb with salt and pepper.
3. Brown lamb shanks, two at a time, on all sides in the hot oil.
4. Remove from pot and set aside.
5. Reduce heat to medium and saute' onion, carrots and celery for about 5 minutes, until veggies are starting to get tender.
6. Stir in garlic, bay leaf and thyme, cook for 1 minute more.
7. Stir in red wine, bring to a boil and cook for 2 minutes, scraping up any browned bits on the bottom of the pot.
8. Stir in diced tomatoes, salt and pepper.
9. Add lamb shanks back to the pot.
10. Reduce heat to low and simmer for 2-2 1/2 hours, until lamb is very tender.
11. Meanwhile, finely chop parsley, mint, orange and lemon zest, mixing together.
12. Serve with mashed potatoes, some of the sauce and top with the parsley, mint mixture.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 424Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 98mgSodium: 916mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 27g

ENJOY!