Lamb Osso Buco Slow-Cooked

Lamb Osso Buco Slow-Cooked

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Nancy 0

"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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6 h 35 m servings 479 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 thi...

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.

We loved this dish.

I didn't change a thing. But, after reducing the tomato/wine mixture for 10 mins and ending up with less liquid sauce in the mixture, I would only reduce for 5 mins or add more wine, broth and m...

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

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