Braised Lamb Osso Bucco With Creamy Sage Polenta, Piquillo Pepper Sauce

Impress Mom or Dad with a fancy feast on their special days in May or June. The braising does all the work as this slow roasted dish soaks up spices on low heat. Pepper sauce adds the kick while the polenta side dish offers a taste of comfort food.

Makes 4 Shanks


  • 4 lamb shanks
  • 1 orange, rind removed
  • 1 lemon, rind removed
  • 2 tablespoons garlic cloves, whole
  • 2 Roma or whole tomatoes, cut in half
  • 1/2 cup orange juice
  • 1/2 cup burgundy wine
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 1 Spanish onion, large chop, peel included
  • 1 celery stalk, 1-inch chop, leaves removed
  • 1 pound carrot peeled, washed, 1-inch chop
  • light beef stock to cover


Season each lamb shank with generous amount of salt and black pepper. Press into all purpose flour and pan sear top, bottom and sides of each shank.  Spread all of the vegetables, herbs, citrus and liquids over all four shanks. Place into a large roasting pan lined with parchment paper.

Roast at 250 degrees for four hours and check for tenderness. Once done allow to cool in liquid.  Reserve liquid for natural jus/sauce and if a thicker consistency is desired, bring back to a simmer and reduce.

Serve with Creamy Sage Polenta and Piquillo Pepper Sauce.