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Slow-cooker lamb osso bucco recipe

Slow-cooker lamb osso bucco recipe

26 ratings

See method

  • Serves 4-6
  • 15mins to prepare 4-8hrs to cook
  • 456 calories / serving


  • 800g lamb shoulder or leg meat cut into 2 inch pieces
  • Flour for dusting
  • 4 tbsp olive oil
  • 2 carrots diced
  • 2 stalks celery diced
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • 1tsp fresh thyme, chopped
  • 1 tin chopped tomatoes
  • 250ml white wine
  • 200ml beef stock

For the gremolata

  • 15g chopped flat leaf parsley
  • zest of 1 lemon, plus extra to decorate
  • 1 garlic clove, finely chopped
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    32g 46%
  • Saturates

    13g 63%
  • Sugars

    7g 7%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 19.2g Protein 25.4g Fibre 2.7g


  1. Turn the slow-cooker on. Season and dust the lamb pieces with flour. Heat 1 tbsp oil in a large frying pan. Sear the meat on all sides and then remove and place in the slow-cooker.
  2. Heat the remaining olive oil and add the carrots, onions, celery, garlic, thyme and some salt and pepper. Sauté for 10 minutes and then add the wine, stock and tomatoes. Bring to a boil and then pour over the meat. Place the lid on and cook for 4 hours on high or 8 hours on low.
  3. Meanwhile, mix the parsley, lemon and garlic in a bowl and sprinkle it on top of the osso bucco before serving.

See more Italian recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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