Osso Bucco (our way)

When I cook it tends to be less of an exercise in precise measuring and recipe-following, and more of a creative combining of sloshes and dashes – this makes it impossible to replicate a dish twice, or to share a recipe beyond my family (who I’ve inadvertently also taught to cook this way, much to the horror of their recipe-wielding partners!), but I’ve done my best here to pin down what Osso Bucco looks like in our house. It’s traditionally done with cross-cut veal shanks, but round here we do a version using our lamb shanks just as they come.


400gm (approximately) lamb shanks
Zest of one lemon
1/2 cup beef stock
Red wine
1 tablespoon honey
1 tablespoon balsamic vinegar