Entrée: Italy – Osso Buco Di Agnello (Italian Braised Lamb Shanks)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 lamb shanks, about 3 lb total (1.36 kg total)
Salt and pepper to taste
1 / 4 cup (30 g) flour
3 tbsp (45 ml) olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) canned crushed tomatoes
2 cups (480 ml) chicken or beef stock
1 tsp (5 ml) dried oregano
1 bay leaf
Gremolata: 2 tbsp (8 g) chopped parsley, zest of 1 lemon, 1 garlic clove minced

Show original ingredient measurements

4 lamb shanks, about 3 lb total (1.36 kg total)
Salt and pepper to taste
1 / 4 cup (30 g) flour
3 tbsp (45 ml) olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) canned crushed tomatoes
2 cups (480 ml) chicken or beef stock
1 tsp dried oregano
1 bay leaf
Gremolata: 2 tbsp (8 g) chopped parsley, zest of 1 lemon, 1 garlic clove minced

Instructions

1. Season shanks, dredge lightly in flour, and brown in olive oil in a wide Dutch oven; set aside.
2. Sauté onion, carrot, and celery until translucent, add garlic and cook 1 minute.
3. Deglaze with white wine and reduce by half. Stir in tomatoes, stock, oregano, and bay leaf.
4. Return shanks to the pot so liquid nearly covers them. Bring to a simmer, cover, and braise in a 325°F (160°C) oven for 2–2.5 hours until very tender.
5. Make gremolata by mixing parsley, lemon zest, and minced garlic.
6. Remove shanks, reduce sauce on stove if needed, season to taste, and spoon sauce over shanks. Sprinkle with gremolata before serving.