Braised Lamb Osso Bucco with Vegetables and Red Wine

Ingredients:

A Farm-to-Table Comfort Classic

We’re more than just cheese here at Green Dirt Farm. In our Weston shop, Green Dirt Farm Creamery you’ll also find locally raised, pasture-fed lamb cuts including ground lamb, sausage, racks, shoulders, legs, and one of our all-time favorites — Osso Bucco (cross-cut lamb shanks).

This time of year, Osso Bucco is the perfect comfort dish. It’s minimal prep, then a slow, gentle braise that fills your kitchen with incredible aromas. The result is tender, flavorful lamb that practically melts off the bone. Best of all, this simple recipe works beautifully with other braising cuts — including beef shank or short ribs.

Serve it over creamy mashed potatoes or polenta to soak up every drop of that rich, savory sauce.

You can find our lamb, artisan cheeses, and other local products at our shop in Weston, Missouri.

Ingredients

• 2 packs Green Dirt Farm Lamb Osso Bucco (about 2 lbs; you can add up to another pound with this liquid amount)
• 3 cloves garlic, smashed
• 2 small onions, roughly chopped
• 2 large carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 1 quart lamb or beef stock
• 1 cup red wine
• 1/4 cup olive oil
• 1/4 cup tomato paste
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 sprig rosemary
• Salt and freshly cracked black pepper, to taste

Directions

1. Preheat the oven to 300°F.
2. Season and sear the lamb: Pat the Osso Bucco dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the lamb and sear on all sides until browned and easily released from the pan. Transfer to a plate and set aside.
3. Sauté the vegetables: Add the carrots, celery, onions, and garlic to the same pot. Cook for about 10 minutes, scraping up the browned bits from the bottom. The vegetables should be caramelized and fragrant.
4. Build the sauce: Stir in the tomato paste and cook for 5 minutes until slightly browned. Deglaze with red wine, scraping up any remaining fond. Reduce the wine by half, then add the stock, thyme, bay leaves, and rosemary. Season with salt and pepper.
5. Braise: Return the lamb to the pot. Bring to a gentle boil, then turn off the heat, cover with a lid, and place in the oven. Cook for about 2 hours, or until the meat is fork-tender and beginning to pull away from the bone.
6. Finish the sauce: Remove the lamb, rosemary stem, and bay leaves. If you prefer a thicker sauce, return the pot to the stovetop and simmer uncovered until reduced. Stir in a small pat of butter for a glossy finish.
7. Serve: Spoon the lamb and vegetables over mashed potatoes or polenta, then ladle the sauce on top. Garnish with fresh herbs if desired.

Pro Tips

• For a lighter flavor, try substituting half the wine with tomato juice or broth.
• This dish reheats beautifully — the flavors deepen overnight.
• Pair with Prairie Tomme or Bossa cheese for the perfect finishing touch.