Updated: Nov 9
Just quickly before the recipe - Osso Buco used in recipes is traditionally from veal shank, however Osso Buco is also cut from pork, venison, beef and lamb. The beauty of this cut of meat is that it is cheap, fatty, contains the bone which is full of collagen, vitamins and minerals and is wonderfully tasty and tender when it has been slow cooked. Please always used grass-fed organic meat - it is well worth it.
500g lamb Osso Buco
Flour for dusting
4 tbsp olive oil
2 carrots diced
2 stalks celery diced
2 medium onions chopped
2 cloves garlic chopped
1 tsp fresh thyme, chopped (or 2 tsp dried)
2 bay leaves
1 small pack of fresh parsley - 1/2 for cooking and 1/2 for topping
1 tin chopped tomatoes
200ml bone broth or organic beef stock
Turn the slow cooker on. Season and dust the lamb pieces with flour.
Heat 1 tbsp oil in a large frying pan. Sear the meat on all sides and then remove and place in the slow cooker.
Heat the remaining olive oil and add the carrots, onions, celery, garlic, thyme and some salt and pepper.
Sauté for 10 minutes and then add the stock, tomatoes, bay leaves and 1/2 the pack of parsley. Bring to a boil and then pour over the meat. Place the lid on and cook for 4 hours on high or 8 hours on low.
Once ready to serve sprinkle the left over parsley on top of the Osso Buco before serving.
Please do let me know what you think