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Lamb Osso Buco Slow-Cooked
Lamb Osso Buco Slow-Cooked
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Prep Time:
15 minutes
Cook Time:
380 minutes
Total Time:
395 minutes
Slow-cooked Lamb Osso Buco braised in white wine and tomatoes, finished with a luscious reduced sauce for a decadent dining experience.
Ingredients:
  • 0.5 cup all-purpose flour
  • 2.5 pounds lamb shanks
  • salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 cup dry white wine
  • 1 (14.5 ounce) can diced tomatoes
  • 1.5 cups chopped onion
  • 0.75 cup chicken broth
  • 0.5 cup chopped celery
  • 5 sprigs fresh thyme, leaves removed
Instructions:
  • Place a generous amount of flour in a wide shallow bowl. Season the lamb shanks with salt and pepper, then coat them by dredging through the flour, ensuring to shake off any extra flour.
  • In a large skillet over medium heat, melt butter until it foams. Sear lamb shanks until golden on both sides, around 5 minutes per side. Transfer the lamb shanks to a slow cooker.
  • Deglaze the skillet by pouring wine in and bringing it to a boil while scraping off the flavorful browned bits with a wooden spoon. Transfer this mixture to the slow cooker along with tomatoes, onion, chicken broth, celery, and thyme leaves.
  • Slow cook until the lamb is fork-tender and nearly sliding off the bone, for 6 to 8 hours. Place the lamb shanks on a platter and wrap them in aluminum foil.
  • Pour the sauce from the slow cooker into a large skillet. Cook over high heat until the sauce reduces to about 2 cups, which should take around 10 to 15 minutes. Season the sauce with salt and pepper to taste.

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