Lamb Osso Buco with Green Peas Pulav

Enjoy this slow-cooked  lamb in its own flavorful gravy…


  • 300 gms Lamb Shank
  • 50 gms Onion (finely chopped)
  • 100 gms Carrot
  • 50 gms Leeks
  • 50 gms Celery
  • 4 Cloves Garlic
  • 1 nos. Bay Leaf
  • 2 sprigs Rosemary
  • 3 sprig Thyme
  • Lamb Stock as required
  • 3 tbsp Tomato Paste
  • 100 ml White Wine
  • Salt to taste
  • Crushed Black Pepper to taste


  1. Season Lamb with salt and pepper.
  2. Tie rosemary, thyme, and bay leaf in a cheesecloth.
  3. Roast the lamb on all sides in a deep pot.
  4. Take lamb pieces out and reduce heat to medium and sauté onions and carrots until onions are translucent.
  5. Add garlic and white wine, stock and bring to a simmer, scraping up browned bits.
  6. Return lamb to pan, add chicken stock, bouquet garni(herbs tied in Cheesecloth), and tomato paste to the pan.
  7. Reduce heat to low and partially cover pan.
  8. Simmer for 30 minutes then discard bag of herbs and serve.

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