A rich and satisfying recipe by Giada De Laurentiis is this Lamb Osso Buco made with lamb shank, onion, carrot, celery, and dry white wine. This delicious Lamb Osso Buco recipe is an excellent choice for dinner that takes about 180 minutes to prepare and serves up to 4 people.

Recipe Ingredients

• 3 tbsp of vegetable oil
• 4 pounds of lamb shank, cut into 2-inch pieces (about 4 large shanks)
• 1½ tsp of kosher salt
• ⅓ cup of all-purpose flour
• 1 onion, chopped
• 3 garlic cloves, smashed and peeled
• 1 large carrot, peeled and diced into ⅓-inch pieces
• 2 celery stalks, chopped into ⅓-inch pieces
• ¼ cup of tomato paste
• 1 cup of dry white wine
• 3 cups of low-sodium chicken broth
• 1 fresh rosemary sprig
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 tbsp of chopped fresh flat-leaf parsley
• 1 tsp of grated lemon zest

How To Make Giada Lamb Osso Buco

1. Prepare the Lamb: Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Pat the lamb pieces completely dry and season them with 1 teaspoon of kosher salt. Dredge each piece of lamb in ⅓ cup of all-purpose flour, making sure to shake off the excess. Add the lamb pieces to the pan and sear them on all sides until they’re deep golden brown, which should take around 8 to 10 minutes. Once browned, remove the lamb and set it aside on a plate.
2. Cook the Vegetables: To the same pan, add 1 chopped onion, 3 smashed garlic cloves, 1 diced carrot, and 2 chopped celery stalks. Season the vegetables with the remaining ½ teaspoon of kosher salt. Cook the mixture for about 3 minutes until the vegetables start to brown slightly, and everything becomes fragrant.
3. Add the Tomato Paste: Add ¼ cup of tomato paste to the pan and cook, stirring frequently for about 2 minutes to let it caramelize. You want to make sure the paste darkens a bit, but doesn’t burn, so keep it moving.
4. Deglaze with Wine: Once the tomato paste is caramelized, pour in 1 cup of dry white wine and bring the mixture to a simmer. Scrape the bottom of the pan as the wine cooks down to release any browned bits stuck to the bottom. Reduce the heat to medium and let it simmer for about 3 minutes, allowing the wine to reduce slightly.
5. Add the Broth and Herbs: Now, add 3 cups of low-sodium chicken broth, 1 fresh rosemary sprig, 3 fresh thyme sprigs, and 1 bay leaf to the pan. Stir everything to combine and nestle the seared lamb pieces back into the pot. Make sure the lamb is partially submerged in the liquid.
6. Simmer and Cook: Cover the Dutch oven, reduce the heat to low, and allow the lamb to simmer gently for about 2 hours. The meat should be tender enough to fall off the bone easily once it’s done.
7. Finish and Serve: Using tongs, carefully remove the lamb from the pot and set it aside to keep warm. Skim any excess fat from the surface of the sauce, and discard the herb sprigs and bay leaf. Return the lamb to the sauce, and right before serving, sprinkle the top with 2 tablespoons of chopped parsley and 1 teaspoon of grated lemon zest. Serve the lamb directly from the pot for the best experience.

Recipe Tips

• Add more richness: Try searing the lamb in clarified butter instead of vegetable oil. It adds a deep flavor and ensures a golden crust without burning, which is something I discovered while experimenting.
• Balance the acidity: If your sauce turns out too acidic from the wine and tomatoes, stir in a small teaspoon of sugar. This tip has saved me a few times when the sauce tasted sharp.
• Thicken the sauce: If your sauce seems too thin after cooking, remove the lamb, then let the sauce simmer uncovered for an additional 10 minutes until it thickens to your preferred consistency.
• Swap the herbs: If you’re out of rosemary or thyme, try using fresh sage or oregano. These herbs also pair well with lamb and provide a slightly different but delicious twist on the classic flavor.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Orzo With Clams
• Giada Flank Steak With Roasted Grapes and Mushrooms
• Giada De Laurentiis Ziti Stufati