Lamb Ossobuco

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OssobucoOssobuco is one of those dishes that sounds like it takes a lot of effort to make. It also tastes like it takes a lot of effort. The real secret is that it’s quite simple and takes pretty much no effort at all. You pretty much throw a few simple ingredients into a pot and leave it alone for 2 hours.

Ossobuco is an Italian dish so it qualifies as comfort food in my book. Yes, there are Italian dishes that don’t involve pasta. Like many Italian dishes, you’ll find that there are different versions out there depending on who you ask. This version uses lamb shanks but others go with veal shanks instead. Either works well.

Shanks are usually a pretty tough cut of meat but cooking them in liquid for an extended period of time actually tenderizes the meat and it pretty much falls right off the bone when it’s done. The lamb shanks I got were cheap per pound, but I will tell you that I freaked out at the total price at first because each shank is heavy. When I did the math and realized the recipe makes 6 servings, I breathed a sigh of relief.




  • 18 oz (468g) raw carrots
  • 2 bone in lamb shanks (approx 3 lbs total)
  • 15 oz can petite diced tomatoes
  • 3/4 tsp garlic powder
  • 5 oz dry white wine
  • Salt and pepper

Ossobuco in PotPreheat your oven to 350 degrees. Wash your carrots and cut off the ends, if desired. Break or cut the carrots into 3 – 4 inch pieces and lay in the bottom of an oven proof dutch oven with a lid. Place the lamb shanks on top of the carrots.

Pour the tomatoes and juices around the sides of the shanks. Sprinkle the garlic powder over top. Pour in the wine so that the liquid covers about halfway up the shanks, and salt and pepper slightly, if desired. Cover the dutch oven and bake at 350 degrees for 2 hours.

Remove from oven and cool slightly. Slice the meat off the bone and serve with the carrots and tomato sauce mixture.

Makes 6 servings at approximately 292 calories each – 37g protein, 11g carbs, and 9g fat.

Told you it was easy. If you can break carrots with your hand and open a can of tomatoes, you can make this dish. The fat isn’t incredibly high here, but I’ll give you a secret if you want to lower the fat even more. Remove the meat from the tomato mixture and refrigerate the mixture for a few hours or overnight. The fat will harden on the top and you can scrape most of it off.

I love making ossobuco when relatives are visiting from out of town or for more special dinners. It’s so easy to make and lets you spend time doing other things like chatting and visiting while it cooks. It’s also very hard (if not impossible) to mess up. Even if you cook it too long, it still turns out perfectly. That’s my kind of meal. No babysitting needed.

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