Osso Buco On A Budget (Lamb Shank) | Chef Jean-Pierre
Osso Buco is traditionally an expensive dish made with veal shanks, but this clever adaptation uses lamb shanks to deliver the same depth of flavour at a fraction of the cost. The shanks are braised low and slow with carrots, celery, onions, and fresh herbs until they become incredibly tender and absorb all the savoury goodness of the cooking liquid. This slow cooker version captures the essence of the Italian classic, making it perfect for a special dinner that won't strain your budget. Served alongside buttery mashed potatoes, it's an elegant meal that looks and tastes far more complicated than it actually is
Watch: Osso Buco On A Budget (Lamb Shank) | Chef Jean-Pierre
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 4 whole Lamb shanks, trimmed of excess fat
Approximately 250–300 g each
- 30 ml Olive oil
For browning the meat
Vegetables
- 3 medium Carrots, cut into chunks
- 2 whole Celery stalks, cut into chunks
- 1 large Onions, quartered
Liquid & Seasonings
- 250 ml Red or white wine
A dry wine works best
- 500 ml Beef or lamb stock
Reduce by one-third from traditional recipe due to slow cooker moisture retention
Herbs & Seasonings
- 3 sprigs Fresh thyme
Add in the final 30 minutes of cooking
- 15 g Fresh parsley, roughly chopped
Add just before serving as garnish
- 3 whole Garlic cloves, crushed
- 1 tsp Sea salt
To taste
- ½ tsp Black pepper, freshly ground
To taste
- 2 whole Bay leaf
To Serve
- 50 g Butter(optional)
Stir in during final 15 minutes for richness, optional
For finishing the sauce
Method
- 1
Pat the lamb shanks dry with kitchen paper and season generously on all sides with salt and black pepper.
~5 mins - 2
Heat the olive oil in a large frying pan over a medium-high heat. Working in batches if necessary, brown the lamb shanks on all sides until deeply coloured (approximately 3–4 minutes per side). This develops flavour and colour for the finished dish. Transfer to your slow cooker.
~15 minsTip: Do not skip this step; it significantly improves the final flavour
- 3
Add the carrots, celery, onions, and crushed garlic to the slow cooker around the lamb shanks.
~5 mins - 4
Pour the wine into the slow cooker, scraping up any browned bits from the bottom of the frying pan if desired (this adds extra flavour). Add the stock, bay leaves, and season with a pinch of salt.
~5 minsTip: The liquid should come about three-quarters of the way up the shanks
- 5
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours, until the lamb is extremely tender and pulls away from the bone easily.
~8 hrsTip: The meat should be fork-tender; cooking time may vary depending on the size of the shanks
- 6
About 30 minutes before serving, add the fresh thyme sprigs to the slow cooker.
~2 minsTip: This preserves the delicate flavour of fresh herbs
- 7Optional step
If desired, stir in the butter during the final 15 minutes of cooking to enrich and finish the braising liquid.
~2 minsTip: This creates a glossy, luxurious sauce
- 8
Taste and adjust the seasoning with additional salt and pepper as needed.
~2 mins - 9
Remove the bay leaves. Transfer the lamb shanks to serving plates or a platter. Spoon the vegetables and braising liquid around them. Garnish generously with fresh chopped parsley.
~5 mins - 10
Serve immediately with buttery mashed potatoes alongside to soak up the delicious braising liquid.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely. Veal shanks will work beautifully and will cook in the same time on a slow cooker. They were the original ingredient in Osso Buco, though lamb shanks are more readily available and affordable in most UK supermarkets. The cooking method and timing remain identical
Comments
No comments yet — be the first to share your experience!