Lamb Osso Buco Slow-Cooked Recipe - Allrecipes.com
Lamb Osso Buco Slow-Cooked Recipe
  • READY IN 6+ hrs

Lamb Osso Buco Slow-Cooked

Recipe by  

"There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    6 hrs 20 mins
  • READY IN

    6 hrs 35 mins

Directions

  1. Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
  2. Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
  3. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.
  4. Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
  5. Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.
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Footnotes

  • Cook's Note:
  • This may also be made with veal.
  • Canned tomato bisque soup can be substituted for the diced tomatoes.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews More Reviews

Oct 10, 2014

Richard, if you give this recipe another chance, with a little tweaking, I think you might change your mind. Nancy, I gave this 5 stars because I don't usually like lamb, but I really liked this recipe. I only make lamb occasionally because my husband likes it so much. I did make a couple of very minor changes as follows... 1. I diced my own fresh tomatoes - 1 plum, 1 heirloom, and 1 medium size round, instead of using canned. 2. I substituted a full-bodied red wine instead of white. 3. I used a few sprinkles of dried thyme instead of fresh. 4. I added 1 Tbls. of fresh chopped garlic and 1 small fresh peeled finely diced beet. The only change I made in the directions was that I cooked it on high in my slow cooker for 4 hours (I was short on time). I served it over parmesan cous cous, and it was absolutely delicious! I'm saving this to my recipe box. Thanks Nancy!

 
Mar 06, 2015

We loved this dish.

 

4 Ratings

Sep 28, 2014

I wouldn't make this again, the flavors didn't highlight the lamb, and honestly you could have used most any other meat and get the same result. Garlic is needed and more flavor.

 
Nov 17, 2014

Thought this was a great one! Made a side of mushroom orzo and it was perfect.

 

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Nutrition

  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 439 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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