Crockpot Braised Lamb Shanks (Osso Bucco) with Tomato Sauce

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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*You may also braise the lamb in a dutch oven pot like this one at around 250 degrees for 6+ hours.
*Try this dish with beef instead of lamb.


  • 2 lbs. of lamb shanks, frozen or fresh (fresh will cook faster)
  • 1-32 oz. can of organic canned marinara sauce (includes seasonings)--I used Trader Joe's); you can also use plain tomato sauce or crushed tomatoes and add 1 tsp. each of dried basil and oregano or other seasonings you like.
  • 1/4 cup of liquid from kalamata or green olives
  • 1 yellow or white onion, roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 4 cloves of garlic, peeled and smashed
  • A few shakes of Celtic sea salt
  • Black pepper to taste--I used a few grinds over the pot


Step 1

Place frozen lamb, tomatoes (spices optionally), onion, carrots, garlic, salt, and pepper into the crock pot on low for 8 hours (overnight or all day). If you use fresh/defrosted lamb, it will probably cook in 4-6 hours.

Step 2

The dish is done when the meat is falling off of the bone.

Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach is a New Jersey-based Holistic & Paleo Nutritionist serving clients locally and beyond (US & international) via phone, Skype consultations and nutrition seminars nationwide. Author of “Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.”Creator of The 21-Day Sugar Detox, a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Co-host of The Balanced Bites Podcast, a weekly radio show about all things health and nutrition.

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