Lamb Osso Buco Recipe

Lamb shanks: The main protein of the dish, providing rich flavor and tenderness when slow-cooked.

Olive oil: Used for browning the lamb and sautéing the vegetables, adding a subtle fruity flavor.

Carrots: Adds sweetness and depth to the sauce.

Celery: Provides a savory base and enhances the overall flavor of the dish.

Onion: Adds a mild, sweet flavor and forms the base of the sauce.

Garlic: Infuses the dish with a robust, aromatic flavor.

Dry white wine: Used for deglazing the pot and adding acidity and complexity to the sauce.

Chicken broth: Adds richness and depth to the sauce, helping to tenderize the lamb.

Diced tomatoes: Provides acidity and a slight sweetness, balancing the flavors in the sauce.

Dried thyme: Adds an earthy, aromatic note to the dish.

Dried rosemary: Infuses the sauce with a piney, slightly peppery flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth to the dish.

Fresh parsley: Used as a garnish to add a fresh, bright finish to the dish.

When browning the lamb shanks, make sure to do so in batches if necessary to avoid overcrowding the pot. Overcrowding can cause the meat to steam rather than brown, which will affect the depth of flavor in your osso buco. Proper browning creates a rich, caramelized crust that enhances the overall taste of the dish.

• lamb shanks - Substitute with beef shanks: Beef shanks have a similar texture and flavor profile, making them a suitable alternative for lamb shanks.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good substitute for olive oil in cooking.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, providing a comparable flavor to carrots.

• celery - Substitute with fennel: Fennel has a slightly different flavor but offers a similar crunch and aromatic quality to celery.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor, making them a good substitute for onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a more concentrated flavor. Use about ⅛ teaspoon of garlic powder for each clove of garlic.

• dry white wine - Substitute with chicken broth: Chicken broth can replace dry white wine, adding depth of flavor without the alcohol.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for those avoiding meat products.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor, making them a good alternative to diced tomatoes.

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can stand in for dried thyme in most recipes.

• dried rosemary - Substitute with dried sage: Dried sage has a strong, earthy flavor that can replace dried rosemary in many dishes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a suitable substitute for black pepper.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright, fresh flavor that can replace parsley in many recipes.

• Allow the lamb shanks to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the lamb osso buco to an airtight container. Ensure the container is large enough to hold the lamb shanks and the sauce without overcrowding.
• For optimal freshness, store the container in the refrigerator. The lamb osso buco will keep well for up to 3-4 days.
• If you plan to keep the lamb osso buco for a longer period, freezing is a great option. Place the cooled lamb shanks and sauce in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents to keep track of its freshness.
• When ready to enjoy, thaw the lamb osso buco in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the lamb osso buco gently on the stovetop over medium heat. Add a splash of chicken broth or white wine if the sauce has thickened too much during storage.
• Stir occasionally to ensure even heating and prevent sticking. Heat until the lamb shanks are warmed through and the sauce is bubbling.
• Garnish with fresh parsley before serving to add a burst of color and freshness.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover lamb osso buco in an oven-safe dish. Add a splash of chicken broth or white wine to keep it moist.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the lamb is warmed through.

• Stovetop Method

  1. Place the lamb osso buco in a large skillet or saucepan.
  2. Add a little chicken broth or white wine to the pan to prevent sticking and to keep the meat moist.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally and heat for about 10-15 minutes, or until the lamb is thoroughly warmed.

• Microwave Method

  1. Place the lamb osso buco in a microwave-safe dish.
  2. Add a small amount of chicken broth or white wine to keep it moist.
  3. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until the lamb is hot.

• Slow Cooker Method

  1. Place the lamb osso buco in the slow cooker.
  2. Add a bit of chicken broth or white wine to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the lamb is warmed through.

• Sous Vide Method

  1. Place the lamb osso buco in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the lamb is warmed through.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and slow-cooking the lamb shanks.

• Olive oil: Used for browning the lamb shanks and sautéing the vegetables.

• Tongs: Handy for turning and removing the lamb shanks from the pot.

• Wooden spoon: Ideal for stirring the vegetables and scraping up browned bits from the bottom of the pot.

• Measuring cups: Essential for accurately measuring the wine, broth, and diced tomatoes.

• Measuring spoons: Necessary for measuring the thyme, rosemary, salt, and pepper.

• Chef's knife: Used for dicing the carrots, celery, and onion, and mincing the garlic.

• Cutting board: A stable surface for chopping vegetables and herbs.

• Oven: Preheated to 325°F (165°C) for slow-cooking the lamb shanks until tender.

• Ladle: Useful for serving the osso buco and ensuring each portion has plenty of sauce.

• Serving platter: To present the finished lamb osso buco beautifully.

• Fresh parsley: Chopped and used as a garnish to add a burst of color and freshness before serving.

Pre-chop vegetables: Dice carrots, celery, and onion in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Simmer while prepping: Start simmering the lamb shanks while you prepare the broth and wine mixture.

One-pot cooking: Use a Dutch oven to brown, simmer, and bake in the same pot, reducing cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.