Lamb osso buco

Meltingly tender and rich.

  • 10 mins preparation
  • 2 hrs 40 mins cooking
  • Serves 4
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Lamb osso buco
This juicy lamb will melt in your mouth and take you back to the big family dinners you enjoyed as a child. Every vegetable is brimming with flavoursome stock while red chilli adds some spice. Serve with mash or polenta for a creamy side to this hearty dish.
Would you prefer a classic osso buco Milanese?


  • 2 litre beef stock
  • 3 1/2 tablespoon coconut oil
  • 1 kilogram lamb shanks, cut in half (ask your butcher to do this)
  • 4 clove garlic, crushed
  • 1 onion, finely sliced
  • 6 sprigs rosemary, leaves picked and roughly chopped
  • 1 long red chilli, split lengthways
  • sea salt
  • 1 carrot, roughly diced
  • 2 celery stalks, roughly diced
  • 2 tablespoon tablespoons tomato paste
  • 300 gram can whole peeled tomatoes
  • 1/4 cauliflower head, chopped into small florets
  • 1/4 bunch (300 grams) cavolo nero, roughly shredded
  • freshly ground black pepper


  • 1
    Preheat the oven to 160°C.
  • 2
    Bring beef stock to the boil in a large saucepan over medium-high heat. Continue to cook until the stock has reduced by half (this should take 15-20 minutes).
  • 3
    In a frying pan, heat 1 tablespoon of the coconut oil over medium high. Add the lamb shanks and cook 2 1/2 minutes on each side, or until they are nicely browned. Remove from the heat and set aside.
  • 4
    Melt the remaining coconut oil in an ovenproof casserole dish over medium heat. Add garlic and cook 2 minutes, or until soft. Add the onion, rosemary, chilli and a small pinch of salt. Cook, stirring, a few minutes, or until the onion is soft. Add the carrot and celery; stir well and cook a further 2 minutes. Stir in the tomato paste and cook 2 minutes. Add the tomatoes and stir well. Remove from the heat.
  • 5
    Place the lamb and cauliflower in the casserole dish and pour over the stock. Cover first with a sheet of baking paper, then with a tight-fitting lid. Cook in the oven 2 hours, or until the meat is just starting to come away from the bone. Add the cavolo nero and return to the oven to cook another 5 minutes, or until the cavolo nero is just wilted. Season with salt and pepper to taste and serve.

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