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Homemade Lamb Osso Bucco

Difficulty Advanced
Prep Time: 15 min Cook Time: 2 hour Rest Time: 10 min Total Time: 2 hrs 25 mins
Servings 4
Calories 480
Best Season Winter
  • 1 pound Frenched Lamb Rib Rack
  • 4 tablespoons Olive Oil
  • 1 tablespoon Thyme
  • 1 clove Garlic (minced)
  • 1 tablespoon Black Pepper
  • 4 tablespoons Dijon Honey Mustard
  • 1 cup All Purpose Flour
  • 3 tablespoons Unsalted Butter
  • 1 Yellow Onion
  • 2 Carrot Stick
  • 3 Celery Sticks
  • 250 milliliters White Wine
  • 1 cup Beef Stock
  • 6 ounces Organic Tomato Paste
  • 4 Whole Russet Potatoes
  • 1 tablespoon Ghee
  • 1 teaspoon Garlic Powder
  • 2 ounces Original Cream Cheese
  • 1 teaspoon Himalyan Salt
  • 1 teaspoon White Pepper
  • 1 Bundle of Parsley
  • 1 Lemon
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Himalayan Salt
  • 1 tablespoon Minced Garlic
  1. Prepare The Lamb

    Start by cutting the lamb into even sections.  Season both sides with (2 tbsp)olive oil, thyme, minced garlic, and black pepper. Coat both sides with  Dijon honey mustard and dip the planks in flour and set aside. 

  2. Prepare Your Vegetables

    Chop up your onion, celery and carrots.

  3. Cook Your Lamb Osso Bucco

    Preheat your cast iron pan to medium heat. Line your cast iron pan with (2 tbsp) olive oil and unsalted butter. Once butter has melted, add your onions, carrots and celery to the pot and cook them down a little until they have 'danced' with the olive oil and butter enough to where they are sautéed well. 

  4. Preheat your oven to 170º F. Pan sear the lamb with the onions, carrots, and celery until it is partially cooked. Add your white white, let it cook for 2 minutes Then add your beef stock, and tomato paste, cover at let it cook for only 5 minutes. Place the entire pan in the oven and let it slow cook for 2 hours. 

  5. Prepare Your Side: Garlic Mashed Potatoes

    Wash, peel and chop your potatoes and cook them in water even with the potatoes until the potatoes are just soft enough to have a fork pierce through each one. Drain the water. Mash the potatoes well and season with ghee, garlic powder, cream cheese salt and white pepper. 

  6. Prepare the Gremolata

    Chop up your bundle of parsley and place them in a bowl. Zest one lemon on top of your parsley. Add your olive oil, minced garlic and Himalayan salt and mix well.

    Pair your full entrée (Lamb Osso Bucco, mashed potatoes and gremolata) together and enjoy! 

Keywords: Lamb Osso Bucco, Mashed Potatoes, Gremolata