Osso Buco (TFerris)

Osso Bucco is thought to be very complex and expensive, but in fact, it takes less than five minutes of hands on time to prepare. I'll tell you exactly how to do it, it's super simple: You're going to get lamb shanks, instead of veal, because veal, as PJ O'Rourke said, "is a very young beef, but like a very young girlfriend, it is cute but boring and expensive."

Osso Buco (TFerris)

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  • Prep Time


  • Total Time


  • Servings



  • Get four lamb shanks, bc the leftovers are amazing.

  • One

    bunch of carrots,

  • Canned tomatoes (I like San Marzano),

  • Garlic powder,

  • Olive oil,

  • White wine, and then

  • Salt and pepper.


This is all you do: brush the carrots, break them in half, and create a bed of them at the bottom of a Dutch Oven. 40 seconds. Then put in the lamb shanks. Five seconds. Pour in the can of tomatoes. Two seconds. Then pour in enough white wine to submerge everything 50% (so half a bottle of wine), then toss in a three finger pinch of garlic powder, then about two tablespoons of extra virgin olive oil, a bunch of pepper and some salt, and cover it and throw it in the oven for two hours at 350. Then you pull it out and you're done.


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