Osso Bucco

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Osso Bucco

Braising is one of my favorite techniques when cooking. I love the combination of flavors and the tenderness of the mean in this osso bucco! You can make Osso Buco using lamb or veal shanks!



  • 4 lamb shanks, cut across into chops about 2in thick (tied with butcher string)
  • 1/2 cup to 3/4 cup of flour
  • Olive oil
  • Unsalted butter
  • 1 teaspoon of salt
  • 1/2 teaspoon of freshly ground pepper
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, diced
  • 2 tablespoons of chopped sage
  • 1/2 teaspoon of dried rosemary
  • 1/2 cup dry white wine
  • 2 cups low sodium chicken broth (or beef broth)
  • ---------Ingredients for the Gremolata---------
  • 2 garlic cloves, chopped
  • 4 tablespoons dried parsley
  • 1 lemon, zested
  • 1/2 teaspoon salt


  1. To make the ossoo bucco, season the lamb with salt and pepper then dredge in flour, shake off excess flour and set aside.

  2. Take a large sauté pan or large sauce pan. Coat the bottom of the pan with 2 tablespoons of olive oil and 1 teaspoon of butter. Let it get hot then add the veal to the pan and brown all sides. You may need to do this in batches.

  3. When you are finished with the lamb add onion and carrots and let sauté for 5 minutes then add the garlic for about 1 minute. Add lamb back into the pan.

  4. Add the wine and let it pick up all of the bits from the veal. Let simmer for 3 minutes. Next add in the tomatoes, sage, and rosemary.

  5. Keep uncovered and bring to a boil, about 10 minutes. Add the chicken broth, cover and lower the heat to simmer for 1-1 1/2 hours or until the veal is tender and will start to fall away from the bone with a fork.

  6. The sauce should become thicker and taste for seasoning – you may need more salt or pepper.

    NOTE: You can also prepare this in the slow cooker. Follow all of the instructions for browning then put all Ingredients into the slow cooker and set to low/medium for 6 hours.


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