Osso Buco Style Braised Ontario Leg of Lamb

Prep time:20 min
Total time:4 hr 30 min

Serves 8 to 10


2 tbsp Longo’s Extra Virgin Olive Oil

2 each onions, large carrots and celery stalks, diced

4 large garlic cloves, coarsely chopped

2 tsp each salt and pepper, divided

1 1/2 cups Longo’s Chicken Broth

1 1/2 cups red wine

1 cup Longo’s Canned Crushed Tomatoes

2 sprigs each Longo’s Thyme and Longo's Rosemary and 1 Longo's Bay Leaf (tied with kitchen twine to make a herb bundle)

1 bone-in Ontario lamb leg roast, trimmed and tied (about 5 lb)


  • Heat oil in large skillet set over medium. Sauté onions, carrots, celery, garlic and 1/2tsp each salt and pepper for 10 minutes or until golden. Transfer to roasting pan, stir in broth, wine and tomatoes. Add herb bundle.
  • Season lamb with remaining salt and pepper; place over vegetables in roasting pan.
  • Roast in preheated 325°F oven, uncovered, turning leg over and stirring vegetables occasionally, for 4 hours or until meat starts to separate from the bone and sauce mixture is reduced. Rest lamb for 10 minutes before carving; serve with pan mixture.
  • For a thicker sauce, combine 3 cups of the pan mixture with a slurry of 2 tbsp each cornstarch and water in saucepan. Cook, stirring, over medium heat until thickened and glossy.
  • For a fresh gremolata topping, toss fresh chopped parsley and/or mint with lemon zest and minced garlic to taste and sprinkle over the sliced lamb at the table.

Nutritional Information

Per serving (1/10th recipe): 370 calories
  • Protein 45g
  • Fibre 1g
  • Fat 16g
  • Sugar 2g
  • Carbs 7g
  • Sodium 660mg