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There’s something deeply comforting about a slow-cooked stew, especially one as rich and satisfying as osso buco. This recipe is a twist on the traditional version, which is usually made with veal shanks, but here we’re using lamb leg, and honestly, it’s incredible. The meat becomes tender and juicy after a long, slow braise in red wine and stock, infused with herbs and aromatics. Every bite melts in your mouth, and the flavor is bold, layered, and soul-warming.
If you’ve never made osso buco before, don’t worry. This dish looks impressive, but it’s easy to pull off with a bit of patience and the right setup. The magic lies in giving it time. Time to simmer gently in the oven. Time for the meat to relax into tenderness. Time for the wine and stock to mingle with garlic, onion, carrot, and herbs until everything becomes one luxurious, cohesive sauce. It’s the kind of dish that makes your home smell amazing for hours and the kind of meal people remember long after the plates are cleared.
Why Lamb Instead of Veal?
Traditionally, osso buco is made with veal shanks, which are delicate and delicious in their own right. But lamb leg brings a deeper, more robust flavor to the table, especially when paired with red wine. It’s also easier to find in some places and often more affordable. If you prefer veal, you can absolutely use it in this recipe. The method is the same. Either way, you’ll end up with fork-tender meat in a flavorful, velvety sauce.
The Right Pan for the Job
One thing you do need for this recipe is a good oven-safe pot or pan. You’ll start the dish on the stove to sear the meat and sauté your base, then it goes into the oven for a long, gentle cook. I’ve used cast iron in the past, which is a classic choice for stews. But for this osso buco, I really love using this stainless steel pan. It’s easy to clean, retains heat beautifully, and transitions from stovetop to oven without any trouble.
Use whatever you have on hand. Dutch ovens, deep skillets with lids, or enameled pots all work well. Just make sure it can go in the oven and that it has some depth, because the sauce is the best part and you want to catch every drop.
The Star Ingredient: Red Wine
Other than the lamb, the real hero in this dish is red wine. It brings acidity, depth, and a touch of sweetness that ties all the flavors together. You don’t need to spend a fortune. Just cook with something you’d happily drink. A dry red with body is best. Think Cabernet Sauvignon, Sangiovese, Merlot, Barbera, or a good Côtes du Rhône. Even a Chianti works well if you want to nod toward the Italian roots of this dish.
Avoid wines that are too sweet or too oaky, as they can overpower the dish. And definitely skip anything labeled “cooking wine.” If it doesn’t taste good in a glass, it won’t do your lamb any favors either.
Don’t Skip the Stock
The other half of your braising liquid is stock, and this is where things can go from good to phenomenal. Store-bought beef stock is fine in a pinch, but homemade stock is a game-changer. It adds richness, body, and that slow-cooked, savory depth that no box or cube can replicate. I always make my own and keep some in the freezer just for dishes like this.
If you’ve never made stock before, I’ve got a full video showing you exactly how I do it, from bones to jars. It’s easier than you think and makes such a difference.
The Cartouche Trick
This is one of my favorite little chef hacks. Use a cartouche instead of a lid when your stew goes into the oven. A cartouche is just a piece of parchment paper cut into a circle that sits directly on top of the food while it cooks. It helps regulate moisture and prevents the top from drying out, without trapping too much steam like a full lid would.
Here’s how to make one:
1. Tear off a sheet of parchment paper a bit bigger than your pot.
2. Fold it in half, then in half again to make a triangle.
3. Keep folding until you get a narrow wedge, like a slice of pizza.
4. Place the point in the center of your pot to measure, then trim the outer edge to fit.
5. Snip a small hole in the middle for steam to escape.
6. Unfold, and you’ve got a cartouche.
It’s a small touch, but it helps create that ultra-silky sauce and ensures the top layer of meat and vegetables doesn’t dry out during the slow braise.
Let’s Talk Gremolata
After all that deep, slow-cooked richness, gremolata comes in like a blast of fresh air. It’s a simple mix of finely chopped garlic, parsley, lemon zest, salt, and olive oil, but it absolutely transforms the dish. Sprinkle it on just before serving, and it wakes everything up. It cuts through the fattiness of the lamb, lifts the sauce, and adds a pop of brightness that makes each bite more complex.
You can make it ahead of time and store it in the fridge for a day or two, but it’s best fresh. Use a sharp knife and chop everything finely so it blends into the dish without clumping.
Creamy Mashed Potatoes, the Perfect Base
This stew begs for something creamy and smooth to catch all that luscious sauce. Mashed potatoes are my go-to here. I use floury potatoes like King Edward or Maris Piper (or russets, if you’re in the US), boil them until completely tender, then mash with a generous amount of butter and full-fat milk. Keep the mash soft and silky, not too stiff. It should almost spoon out like a purée. It soaks up the sauce beautifully and balances the hearty meat and herbs. You can even swap in polenta or soft risotto if you want to change things up.
A Final Word
This lamb osso buco is one of those dishes that feels like an event. It’s warm, comforting, and full of flavor, from the rich wine sauce to the melt-in-your-mouth lamb, to the fresh gremolata and creamy mash. It’s not hard to make, but it rewards patience and care. Perfect for a weekend dinner, a dinner party, or any time you want to treat yourself and someone you love to something truly special.
Give it a try. Take your time. Pour a glass of the wine you used to cook with and enjoy the process. Let me know how it turns out, and don’t forget to check out the beef stock video if you’re making your own from scratch. Enjoy!
There’s something deeply comforting about a slow-cooked stew, especially one as rich and satisfying as osso buco. This recipe is a twist on the traditional version, which is usually made with veal shanks, but here we’re using lamb leg, and honestly, it’s incredible. Enjoy!
Total Time:3 hours
Yield:4 portions 1x
Ingredients
Scale
For the Osso Buco
4 slices of lamb leg
1–2 tbsp all-purpose flour
3 tbsp olive oil
1 onion, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 celery stalk, chopped
2 sprigs rosemary
2 sprigs sage
8 sprigs thyme
2 tbsp tomato paste
5 dl (2 cups) red wine
4–5 dl (1¾–2 cups) beef stock
1 mild chili pepper
Salt, to taste
Black pepper, to taste
For the Mashed Potatoes
1 kg (2.2 lbs) floury potatoes, peeled
1 dl (⅓ cup + 1 tbsp) full-fat milk
75 g (5 tbsp) butter
For the Gremolata
3 garlic cloves, finely chopped
2–3 dl (¾–1¼ cups) chopped parsley
Zest of 1 lemon
1 tsp salt
2 tbsp olive oil
Instructions
Lamb Osso Buco
Cut a few slits on the sides of each lamb slice to prevent them from curling up during searing.
Dust the slices with all-purpose flour on both sides and season with salt and black pepper.
Heat the olive oil in an oven-safe pot and sear the lamb until golden brown on both sides. Set aside on a plate.
Add the onion to the pot and fry until it starts to gain some color. Season lightly with salt to help it soften.
Add the carrot and celery and fry for a few more minutes. Then add the rosemary, sage, and thyme and continue frying.
Stir in the tomato paste and let it fry for a few minutes to deepen the flavor.
Pour in the red wine and bring it to a boil. Stir in the chopped garlic.
Score the chili pepper with a knife and add it to the pot.
Add the beef stock, stir well, and return the lamb slices along with any resting juices. Make sure the meat is mostly submerged.
Season with a bit more salt.
Cover the stew with a cartouche (a round piece of parchment paper the size of the pot with a small hole in the center).
Place the pot in a preheated oven at 150°C (300°F) for 2½ hours.
Serve the osso buco over mashed potatoes and spoon gremolata on top just before serving.
Mashed Potatoes
Boil the peeled potatoes until fully tender.
Mash or press them through a ricer into a pot.
Over low heat, add the milk and butter. Stir until smooth and fully incorporated.
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