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Devil’s River Lamb Osso Buco

2 Lbs. Hudspeth River Ranch Lamb Shanks,
   cut into short lengths.

1/4 C. All Purpose Flour

1/4 C. Butter

2 Cloves Garlic, crushed

1 Large Onion, chopped

1 Large Carrot, chopped

2/3 C. Dry White Wine


2/3 C. Lamb Stock (Download Cookbook for recipe)

1 (14.5 oz) Can Diced Tomatoes

Sea Salt

Black Pepper, freshly ground

1/2 C. Fresh Parsley, chopped

1 Clove Garlic, minced

2 t. Lemon Zest, grated

Dust the Lamb Shanks lightly with flour. Melt butter in a large skillet over medium heat. Add lamb and cook until browned. Remove to a bowl and keep warm. Add crushed garlic and onion to skillet; cook and stir until onion is tender. Return lamb to the pan and mix in the carrot and wine. Simmer for 10 minutes.


Pour in the tomatoes and stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the lamb every 15 minutes or so. The meat should be tender, but not falling off the bone.  In a small bowl mix together the parsley, garlic and lemon zest. Mix into the lamb just before serving.

For More Great Recipes 

Click on the link below to download a copy of the

Hudspeth River Ranch

Lamb Cookbook

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