Braised Lamb Shank Osso Bucco

by Admin



4 lamb shanks (2 for now, 2 for leftovers)

1 large carrot, chopped

2 stocks celery, chopped

2 medium onions, julienned

4 cloves garlic, sliced

1 small jar tomato paste

1 can whole tomatoes, in juice

1 cup condensed beef broth

¼ cup red wine vinegar

Italian spice mix

5 sprigs fresh rosemary

4 tbsp. olive oil

½ cup flour

½ bottle dry red wine (something you like to drink)


Preheat oven to 350 degrees Celsius.

Heat olive oil in deep cast iron pot on medium-high heat. Coat lamb shanks in flower and brown meat on all sides, about 10 minutes. Remove meat from pan and set aside. Add carrot, celery, onion, and spices to oil and meat drippings. Cook until vegetables begin to caramelize, about 8 minutes. Stir often. Add tomato paste, canned tomatoes, and vinegar, stir to combine. Return lamb shanks to pot, and stir to coat with vegetable mixture. Pour condensed beef broth and red wine over meat, and allow mixture to boil about 10 minutes.

Cover pot with lid, and cook in oven for 2.5 – 3 hours. Serve shank with lots of sauce over a side dish that will soak up all the juices – for example: red wine and mushroom risotto or lazy mashed potatoes.