Browning the lamb shanks is crucial for developing a rich, deep flavor in the final dish. Deglazing the pan with wine captures all those delicious browned bits, adding another layer of flavor to the sauce. For an even richer flavor, consider adding a tablespoon of tomato paste to the slow cooker along with the other ingredients. Serve this Lamb Osso Buco with creamy polenta or mashed potatoes to soak up the delicious sauce.
Lamb Osso Buco Slow-Cooked
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PREP TIME15 mins
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COOK TIME6 hrs 20 mins
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TOTAL TIME6 hrs 35 mins
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SERVING4 People
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VIEWS48
Experience the rich, melt-in-your-mouth goodness of Lamb Osso Buco, crafted with a slow-cooked approach. This recipe retains all the depth of the traditional dish but simplifies the process for a hearty, unforgettable meal. The key is in the browning and the reduction!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol128 mg
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Fiber3 g
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Protein37 g
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Saturated Fat9 g
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Sodium439 mg
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Sugar6 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a shallow bowl, place the flour. Season the lamb shanks generously with salt and pepper. Dredge each shank in the flour, ensuring an even coating and shaking off any excess. (Prep time: 10 minutes)
02
StepHeat a large skillet over medium heat. Add the butter and allow it to melt until it begins to foam. Sear the lamb shanks in the hot butter until golden brown on all sides, approximately 5 minutes per side. Transfer the browned shanks to a slow cooker. (Cook time: 20 minutes)
03
StepPour the white wine into the skillet to deglaze, bringing it to a boil while scraping up any browned bits from the bottom of the pan with a wooden spoon. Transfer the wine to the slow cooker. Add the diced tomatoes with their juice, chopped onion, chicken broth, celery, and thyme leaves. (Prep time: 5 minutes)
04
StepCover and cook on Low for 6 to 8 hours, or until the lamb is incredibly tender and almost falling off the bone. Once cooked, transfer the lamb shanks to a platter and cover loosely with aluminum foil to keep warm. (Cook time: 6-8 hours)
05
StepCarefully transfer the sauce from the slow cooker to a large skillet. Simmer over high heat until the sauce is reduced to about 2 cups, concentrating the flavors, about 10 to 15 minutes. Season the reduced sauce with salt and pepper to taste. (Cook time: 10-15 minutes)
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Bailey Beer
Jun 7, 2025I added a bay leaf to the slow cooker for extra depth. Delicious!
Kelvin Grady
Mar 23, 2025The sauce reduction is key – it really concentrates the flavors. My family loved it!
Sarai Willmshettinger
Feb 21, 2025This recipe is a game-changer! So easy and the lamb was incredibly tender.
Calista Denesik
Jan 20, 2025This is now a staple in our house. Thank you for such a wonderful recipe!
Dillan Paucek
Nov 15, 2024Next time, I'll try searing the shanks in olive oil instead of butter for a slightly different flavor profile.