Greek Style Osso Bucco in a Crock Pot


Slow cooked lamb shanks, in a rich herbed tomato sauce are delicious and comforting over gnocchi or large egg noodles.  Add a salad of mixed greens, for a cosy dinner.


Ingredients List:

  • 2 lbs (1 kg) SUNGOLD osso bucco style cut lamb shanks
  • ½ cup (125 mL) flour
  • Salt and fresh ground pepper
  • ¼ cup (50 mL) canola oil, divided
  • 8 small sweet peppers, halved and seeded
  • 4 cloves garlic, minced
  • 1 large bulb fennel, sliced
  • 1 cup (250 mL) red wine
  • 2 cups (500 mL) beef broth
  • 1 cup (250 mL) tomato sauce
  • 1 Tbsp (15 mL) dried oregano leaves
  • 2 springs, fresh rosemary
  • Hot, cooked gnocchi
  • Fresh chopped parsley

Preparation & Directions:

  • On a baking pan, or in a large bowl, dust lamb with flour, salt and pepper to cover.
  • Set crock pot on 3 hours, or medium temperature, depending on the manufacturer.
  • In a large skillet over medium, heat half of the oil and brown the meat in batches. 
  • Place in the crock pot.
  • Add remaining oil to the skillet.  Add the peppers, garlic, and fennel and cook just until lightly browned. 
  • Remove to the crock pot.
  • Reduce skillet temperature to low and slowly add the wine, to deglaze the browned layer on the bottom of the pan. 
  • Pour this liquid over the lamb and vegetables. 
  • Add beef broth, tomato sauce, oregano and rosemary sprigs to the crock pot, stir to combine, cover.
  • After three hours the lamb will be fork tender and saucy. 
  • Prepare gnocchi according to package directions.
  • To serve, place gnocchi in individual shallow bowls, spoon equal servings of lamb and vegetables with sauce over, and garnish with chopped parsley.
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Prep Time: 30 minutes

Total Time: 3.5 hours

Serves: 4 to 6