Lamb Osso Buco with Orange, Lemon, and Capers

Preparation info
  • Serves


    • Difficulty


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By David Tanis

Published 2008

  • About

This osso buco is made with lamb instead of the traditional veal shanks. Whole lamb shanks always look gargantuan to me, so I have the butcher cut each shank into three pieces.

I use a technique for cooking them that is not traditional: After seasoning the meat, I simmer it for an hour with aromatics, which provides a light broth from which to make a sauce. Then I finish the shanks by baking them in the sauce.

As with most stews, making the dish the day before both eases pre