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Lamb osso buco with black olives and fennel
Lamb osso buco with black olives and fennel

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Lamb osso buco with black olives and fennel

Preparation 15 minutes
Cooking time 2 hours 30 minutes
Servings 4


  • 45 ml (3 tbsp) olive oil
  • 1.2 kg (2 1/2 lb) lamb shank, cut into 3 cm (1 1/4 in.) slices (ask your butcher) 
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) all-purpose flour
  • 15 ml (1 tbsp) butter
  • 2 medium onions, thinly sliced 
  • 1 medium fennel bulb, thinly sliced  
  • 15 ml (1 tbsp) garlic, finely chopped 
  • 375 ml (1 1/2 cups) white wine
  • 300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced to half
  • 1 x 796 ml (3 1/4 cups) can of diced tomatoes 
  • 15 ml (1 tbsp) sugar
  • 2 sprigs of fresh thyme 
  • 2 sprigs of fresh rosemary 
  • 1 large bay leaf
  • 250 ml (1 cup) black olives, pitted 


  1. In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat.
  2. Season the lamb slices with salt and pepper. Flour and brown on all sides.
  3. Set aside.
  4. In a Dutch oven, heat the butter and the rest of the oil over medium-high heat.
  5. Sauté the onion and fennel for 2 to 3 minutes, stirring frequently.
  6. Add the garlic and cook another minute, stirring constantly.
  7. Add the white wine and reduce to half.
  8. Add the remaining ingredients, except the olives. Stir and reduce the heat until the mixture is barely simmering.
  9. Add the reserved lamb.
  10. Cook, uncovered, for about 1 hour 45 minutes, stirring occasionally.
  11. Add the olives and continue cooking for about 30 minutes or until the meat easily pulls away from the bone.
  12. Serve hot with rice and rapini.
Availability in stores