Recipes, Lamb Recipes

Lamb Ossobuco with Kalamata Olives, Tomatoes & Wet Polenta

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Veal may be the traditional choice for ossobuco, but lamb shines as a delicious alternative in this lamb ossobuco recipe. Enriched with the robust flavours of anchovy, rosemary, and Kalamata olives, this braise delivers a taste sensation that surpasses expectations. Each ingredient in this dish plays a vital role, but it’s the quality of the olives that truly elevates the flavour. Only olives grown in the southern region of Greece can rightfully be called Kalamata. These olives boast a unique, deep aubergine colour and almond shape, offering a succulent and unparalleled flavour sensation. Trust me, the divine taste they impart is going to do this dish justice – I promise you won’t regret it.

Serves 2

Ingredients

For the polenta

Method

First the braise:

  1. You will need a large, heavy-bottomed pan. Place it over a medium heat, with 2-tablespoons of olive oil. Season the ossobuco with salt and then begin to brown them off on both sides in the pan. Once browned, remove and set to one side.
  2. Add the onion, carrot, celery, and garlic, plus a good pinch of salt. Sweat off the vegetables over a medium heat, stirring regularly for about 20-minutes. Until they are well softened and just beginning to colour lightly.
  3. Add the anchovies and red wine and bring to a boil. Then return the ossobuco along with the tomatoes, stock, Kalamata olives, and rosemary.
  4. Let the pot return to a simmer and maintain a gentle bubble over a low heat for about 2-hours with the lid slightly ajar, stirring delicately at 20-minute intervals so as not to break up the meat.
  5. After 2-hours, the lamb should be cooked and the sauce beautifully rich and reduced. Check the seasoning and adjust if necessary. If you think the sauce needs a little further reduction, then simply remove the lamb and allow it to bubble away for a little longer.

While that is cooking, begin with the polenta:

  1. Bring the water and olive oil to a boil. Season with a pinch of salt, and then pour in the polenta, whisking as you go. The whisking will prevent the polenta from forming any lumps.
  2. Immediately turn the pot down to the lowest heat possible and cook like this for about 40-minutes. Stirring very regularly.
  3. Add the butter and parmesan and stir as they rapidly melt into the pot, instantly enriching the polenta.
  4. Check the seasoning and consistency and adjust if necessary. Be careful as it will be molten hot. A little splash of water can be used to loosen it.
  5. Serve very quickly, as if allowed to cool, polenta can very quickly resemble cement!

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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.

Instagram

  • A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
  • Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
  • A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
  • We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
@swaledalebutchers
@swaledalebutchers
•
Follow
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
1 day ago
View on Instagram |
1/8
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
@swaledalebutchers
@swaledalebutchers
•
Follow
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
7 days ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
1 week ago
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
2 weeks ago
View on Instagram |
4/8
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
4 weeks ago
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
4 weeks ago
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
1 month ago
View on Instagram |
8/8