Lamb Osso Buco Slow-Cooked

There are two tricks to this lamb osso buco recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 479 Calories

Ingredients

• ½ cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 ½ cups chopped onion
• ½ cup chopped celery
• ¾ cup chicken broth
• 1 cup dry white wine
• salt and freshly ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 2 ½ pounds lamb shanks
• 5 sprigs fresh thyme, leaves removed

Recipe Instructions

Step 1

Put flour into a shallow wide bowl. Season lamb shanks with salt and pepper; dredge through flour until coated, shaking off any excess flour.

Step 2

Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.

Step 3

Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to the slow cooker.

Step 4

Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.

Step 5

Transfer sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.