Here’s a flavorful, simple dish that tastes like you slaved over it for hours. It only takes a few minutes to chop the veggies and assemble all the ingredients and then it cooks for 2 hours, while you are off doing your thing. Serve with a salad of dark greens for a super-nutrient dense dinner.
Osso buco means ‘bone with a hole’ in Italian, referring to the hole in the middle of the cross-cut shank. When you pick up your shanks at the market be sure to ask the butcher to make these cuts for you, to save yourself the time and hassle of trying to do it yourself.
I don’t know why it’s taken me so long to post this recipe for Easy Osso Buco! It’s B’s absolute favorite dinner, and it’s super easy to make, so we have it quite often. You may find that this dish become one of your family favorites too. Enjoy!
- If your lamb shanks are frozen: in a sealed plastic bag, place in a bowl of hot water an hour before cooking.
- Preheat the oven to 350 degrees F.
- Place the carrots, sweet potato pieces, onion in a Dutch oven (a thick cooking pot with a tight-fitting lid).
- Rinse the lamb shanks and place on top of the veggies. Top with the can of vegetables, and the juices. Add the garlic cloves, sprinkling evenly. Drizzle with the olive oil.
- Pour enough wine into the Dutch oven to cover most of the meat. Season with about 10 grinds of each fresh pepper and salt.
- Cover the pot and place in the oven for 2 hours. You’ll know the lamb is done when it easily falls off the bone.