Lamb Osso Bucco

Cook Time 2 hours 30 minutes

Servings 4


4 lamb shanks

Flour, for dusting

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

3 sprigs of thyme

1½ tbsp tomato paste

¾ cup white wine

200g crushed tomatoes

500ml beef stock

Salt and pepper

Cooked lentils, to serve 

Gremolata Sauce

2 cloves garlic, chopped

4 sprigs of parsley

Zest of 1 lemon, juice of ½ lemon

3 tbsp extra virgin olive oil, plus extra for frying


Preheat the oven to 160°C.

Heat an oven-safe casserole pan over a high heat and with a splash of olive oil. Dust shank in flour and then add season on all sides until golden. Remove and season with salt and pepper.

Add another splash of oil and add the vegetables, thyme, salt and pepper and cook for 5 - 10 minutes to soften, stirring regularly. Add the tomato paste and stir through then add the white wine, crushed tomatoes and stock. Bring to the boil and return the shanks. Cover with a lid and cook in the oven for 1½ - 2 hours or until the meat falls away from the bones easily.

Place the gremolata ingredients into the small bowl of a food processor and blitz until smooth. Check to season.

Serve shanks with lentils and a dollop of gremolata sauce.


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