Osso Bucco is an Italian dish where cross cut veal shanks are braised in wine, broth and vegetables. This version substitutes the veal for lamb, however the basic preparation is the same. Some differences include using red wine with lamb vs white wine with veal, and the use of beef and not veal stock. The end result is marvelous. Osso Bucco is sophisticated enough for formal dinners, yet accessible enough for family dinners. Advanced planning is required, the cooking time is roughly 2 to 8 hours depending on the cooking method employed.
Step One: The Lamb
If you have access to a butcher or supermarket that carries lamb shank then you're in luck, and should ask for lamb shank to be cut for Osso Buco. The pieces should be roughly an inch to an inch and a half thick. The pieces should be of similar size. Lamb shank is smaller than veal shank, so two pieces will typically be needed for one serving.
Unfortunately, the near by supermarkets don't carry lamb shank and the local Halal butcher was closed for the day. The good news is the new Costco nearby does carry lamb and veal shank already sliced for Osso Buco preparation. Purchase two pounds of sliced lamb shank, or purchase two one pound packages.
On a cutting board trim excess fat as needed and season with salt and pepper, roughly 1 teaspoon of pepper and a half teaspoon of salt.
Heath two tablespoons of oil in a large skillet (if planning to use a slow cooker), or dutch oven. Dredge the lamb in flour and tap to remove excess flour. Brown the lamb for 3 minutes over medium-high heat. Turn them once and brown that side for 3 minutes. The lamb peices should be a golden brown. If using a slow cooker for this preparation remove the lamb pieces and place them in a single layer in the slow cooker.
Dice 1 cup of onion, 3/4th cups of carrots and celery and set aside. Drain one can of whole pealed tomatoes and dice them. Add the onions, carrots, celery, tomatoes, 1/2 teaspoon of dried thyme, 2 cups of beef stock, and 1 cup of red wine to the dutch oven or slow cooker. Lid the dutch oven, or slow cooker. When using a dutch oven for this preparation preheat the oven to 300 degrees and cook for 2 hours. When using a slow cooker set it to the low setting and cook for 8 hours. The meat should be tender such that it is almost falling off of the bone. The dish is traditionally served with risotto. Place two pieces of the lamb on the risotto and spoon some veggies and sauce over the lamb pieces.
Step One: The Lamb
If you have access to a butcher or supermarket that carries lamb shank then you're in luck, and should ask for lamb shank to be cut for Osso Buco. The pieces should be roughly an inch to an inch and a half thick. The pieces should be of similar size. Lamb shank is smaller than veal shank, so two pieces will typically be needed for one serving.
On a cutting board trim excess fat as needed and season with salt and pepper, roughly 1 teaspoon of pepper and a half teaspoon of salt.
Step Two: Browning the Lamb
Heath two tablespoons of oil in a large skillet (if planning to use a slow cooker), or dutch oven. Dredge the lamb in flour and tap to remove excess flour. Brown the lamb for 3 minutes over medium-high heat. Turn them once and brown that side for 3 minutes. The lamb peices should be a golden brown. If using a slow cooker for this preparation remove the lamb pieces and place them in a single layer in the slow cooker.
Step Three: Assembly and Cooking
Dice 1 cup of onion, 3/4th cups of carrots and celery and set aside. Drain one can of whole pealed tomatoes and dice them. Add the onions, carrots, celery, tomatoes, 1/2 teaspoon of dried thyme, 2 cups of beef stock, and 1 cup of red wine to the dutch oven or slow cooker. Lid the dutch oven, or slow cooker. When using a dutch oven for this preparation preheat the oven to 300 degrees and cook for 2 hours. When using a slow cooker set it to the low setting and cook for 8 hours. The meat should be tender such that it is almost falling off of the bone. The dish is traditionally served with risotto. Place two pieces of the lamb on the risotto and spoon some veggies and sauce over the lamb pieces. 
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