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Lamb Osso Bucco: A Twist on a Standard


Braised Lamb Shank with Carrots and Onions

Braised Lamb Shank with Carrots and Onions

Kevin D Weeks
Here in Knoxville veal shanks are few and far between - which makes the traditional osso bucco difficult to make. And also, an entire veal shank serves four - not there's anything wrong with leftovers and osso bucco makes great leftovers. So I more often make it using a lamb shank which serves two perfectly. If you want leftovers use two shanks for a second quick and effort-free meal later in the week. Serves 2.

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: Serves 2.


  • 1 whole lamb shank
  • Salt and pepper to taste
  • 2 oz. pancetta; cut into 1/4-inch cubes
  • 1/2 md. onion; finely chopped
  • 1 sm. carrot; finely chopped
  • 1 clove garlic; chopped
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 1/2 cup chicken stock or broth
  • 1/2 cup vermouth or white wine
  • 1 Tbsp. tomato paste


1. Season lamb with salt and pepper. Tie rosemary, sage, and bay leaf in a square of cheesecloth.

2. Sauté pancetta in a medium sauce pan over medium-low heat until browned. Remove to a plate with a slotted spoon.

3. Increase heat to medium-high and brown lamb on all sides. Add to plate with pancetta.

4. Reduce heat to medium and sauté onions and carrots for five minutes until onions are translucent. Add garlic and cook one minute longer.

5. Add vermouth (or white wine) and bring to a simmer, scraping up browned bits. Return lamb and pancetta to pan, add chicken stock, bouquet garni, and tomato paste to pan.

6. Reduce heat to low and partially cover pan. Barely simmer for two hours then discard bag of herbs and serve.

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