How-To Guides

How to Cook Lamb Ossobuco

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Two raw lamb ossobuco cuts on a metal tray, showing bone and marbling

What is Lamb Ossobuco?

How to Cook Lamb Ossobuco: Lamb ossobuco offers a different take on the cut used in a famous rich Italian stew which goes by the name Ossobuco. Translating to “hole of the bone” because of the marrow-filled leg bones used to swamp the dish with luxurious depth and texture. The traditional cut is a cross cut veal shank, but here we offer a similar cut from Swaledale’s free-roaming, grass-fed lamb legs.

Ossobuco Lamb Cooking Time

Whilst a traditional ossobucco is slowly braised, in the case of lamb, it can also be cooked quickly (similar to a lamb leg steak) in a non-stick pan or on the barbeque over high heat. The difference being that the cut of veal used for the traditional ossobuco is from the shin and therefore is not suitable for cooking pink. Whereas these lamb ossobuco are cut from the upper part of the leg, where the meat is more tender.

A long, slow braise will need a minimum of 3 hours for the meat to fall apart. The modern and more popular ossobuco recipe sees the lamb swimming in a flavour-packed tomato sauce with herbs, vegetables, and a generous glug of full-bodied red wine.

The quick-fire approach will take around 4-5 minutes each side, until medium (our recommended doneness).

We’ve provided step-by-step instructions below for both cooking methods, so you can impress your guests with a simple and very delicious special occasion meal.

Traditional Lamb Ossobuco Recipe

  1. Take your lamb ossobuco out of the fridge. Remove from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  2. Heat a tablespoon of oil in a flameproof casserole dish over high heat.
  3. Season the lamb liberally with coarse sea salt and black pepper, then lightly dust with flour.
  4. Fry the lamb on all sides in small batches until browned all over. Set the meat aside once it’s turned a dark caramel colour.
  5. Add carrots, onions, celery, and garlic to the same pan until softened for about 15 minutes. Add half a bottle of full-bodied red wine, bring to the boil over a  moderate-high heat and simmer for 3 minutes.
  6. Add fresh tomatoes (if in season); otherwise, use a tin of chopped tomatoes. Citrus zest and chopped rosemary can also be great additions at this stage.
  7. Pour chicken or lamb stock and mix gently to combine. Bring to the boil and then pour over the meat.
  8. Have a taste before putting it in the oven. Adjust the seasoning if necessary.
  9. Cover the casserole with a lid and bake in the oven for 3-4 hours. Stir occasionally to make sure it’s not catching on the base.
  10. The lamb is ready when it can be pulled apart with a fork, while the sauce should be rich and silky.
  11. Remove from the oven and let it cool slightly. Sprinkle some chopped parsley or gremolata before serving.

How to Quickly Cook Lamb Ossobuco

  1. Take your lamb ossobuco out of the fridge. Remove from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  2. Heat a griddle or non-stick frying pan until smoking hot.
  3. Just prior to cooking, rub a little oil and season the lamb ossobuco with coarse sea salt and cracked black pepper. A few bashed hard herbs such as rosemary and thyme would also be a welcome addition.
  4. Place your lamb ossobuco in the pan. Cook on each side for around 2-3 minutes until caramelised. Resist the urge to press down on the ossobuco – it will naturally release from the pan when a rich, golden crust has formed.
  5. Test the internal temperature with a meat thermometer if you have one. Aim for 57-59°C for medium.
  6. Remove your ossobuco lamb from the pan and rest in a warm place for a few minutes before serving.

Top Tips for Cooking Lamb Ossobuco

  • Lamb ossobuco is delicious served with mashed potato or rice.
  • You can also check if your lamb ossobuco is cooked to medium doneness by carrying out a quick and reliable finger test. Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little. This is what meat cooked to a medium doneness should feel like.

Lamb Ossobuco Recipes

For a satisfying twist on classic ossobuco, try George Ryle’s Lamb Ossobuco Recipe with Kalamata Olives, Tomatoes, and Wet Polenta. This recipe incorporates anchovies, rosemary, and garlic for a fragrant, rich flavour profile that complements the lamb’s deep, earthy taste. Braised until tender, the lamb sits beautifully with a base of creamy, soft polenta, which absorbs the dish’s juices for a truly comforting finish.

Alternatively, for those looking to bring the flavours of lamb ossobuco outdoors, consider BBQ Lamb Osso Buco Recipe with Sicilian Caponata. This recipe starts with a generous rub of rosemary, garlic, and olive oil before being slow-cooked over the coals, giving the lamb a gentle smokiness. Paired with caponata – a traditional Sicilian dish of aubergine, tomatoes, capers, and olives – the tangy, sweet, and slightly smoky flavours balance the richness of the lamb, making it an ideal option for a summer BBQ.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

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Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
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@swaledalebutchers
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Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
@swaledalebutchers
@swaledalebutchers
•
Follow
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
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Winter. It felt strange being in Yorkshire, watching the news from the south where snow lay thick and sudden, while here January had arrived quietly, cold and wet, but not yet truly winter as we know it. Up here the season has always moved at a slower pace, and there is something steadying in remembering that. The idea that we should charge straight on after Christmas is a modern one, and it sits awkwardly with bodies and minds that are still tuned to pause, to take stock, to look back at the year just gone. Out on the farms, there is no rush but plenty to do. Some are already lambing, others preparing for it, working with the land rather than against it as the days begin, almost imperceptibly, to lengthen. The fields are still subdued, but there are signs, if you look closely, that life is beginning to stir again. And so, it feels right, now and then, to slow everything down and simply notice Yorkshire in January, not as something to be endured, but as a quiet and beautiful part of the year in its own right.
Winter. It felt strange being in Yorkshire, watching the news from the south where snow lay thick and sudden, while here January had arrived quietly, cold and wet, but not yet truly winter as we know it. Up here the season has always moved at a slower pace, and there is something steadying in remembering that. The idea that we should charge straight on after Christmas is a modern one, and it sits awkwardly with bodies and minds that are still tuned to pause, to take stock, to look back at the year just gone. Out on the farms, there is no rush but plenty to do. Some are already lambing, others preparing for it, working with the land rather than against it as the days begin, almost imperceptibly, to lengthen. The fields are still subdued, but there are signs, if you look closely, that life is beginning to stir again. And so, it feels right, now and then, to slow everything down and simply notice Yorkshire in January, not as something to be endured, but as a quiet and beautiful part of the year in its own right.
@swaledalebutchers
@swaledalebutchers
•
Follow
Winter. It felt strange being in Yorkshire, watching the news from the south where snow lay thick and sudden, while here January had arrived quietly, cold and wet, but not yet truly winter as we know it. Up here the season has always moved at a slower pace, and there is something steadying in remembering that. The idea that we should charge straight on after Christmas is a modern one, and it sits awkwardly with bodies and minds that are still tuned to pause, to take stock, to look back at the year just gone. Out on the farms, there is no rush but plenty to do. Some are already lambing, others preparing for it, working with the land rather than against it as the days begin, almost imperceptibly, to lengthen. The fields are still subdued, but there are signs, if you look closely, that life is beginning to stir again. And so, it feels right, now and then, to slow everything down and simply notice Yorkshire in January, not as something to be endured, but as a quiet and beautiful part of the year in its own right.
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@swaledalebutchers
@swaledalebutchers
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Follow
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View on Instagram |
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@swaledalebutchers
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•
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Chef George Ryle @grylos, signing off the year with us. A delicious Christmas ham glaze. Nothing clever. Nothing rushed, but some useful tips. Thank you for watching, cooking along, and sticking with us this year. Merry Christmas.
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