Mardon Meats Mardon Meats
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Lamb Osso Bucco

Lamb Osso Bucco

Prepare: 10 mins

Cook: 45 mins

Serves: 4



  1. Preheat oven to 180°C (160°C for fan-forced ovens). Season flour with pepper. Dust chump chops with flour, shaking off excess.
  2. Heat oil in frying pan. Cook chops over medium high heat until well browned on both sides. Transfer to a 2 litre ovenproof dish.
  3. Spread each chop with a little of the mashed anchovy. Pour over Osso Bucco sauce. Cover dish with a lid or foil and set aside.
  4. Combine parmesan and oregano in a small bowl. Season with pepper. Lightly grease a 4 cup ovenproof dish with a little butter. Layer 1/3 of the potato into the dish then sprinkle over a heaped tablespoon of the cheese mixture. Repeat with a second layer of potato and cheese, finishing with final layer of potato. Reserve the remaining cheese mixture.
  5. Dissolve stock powder in 1 cup boiling water. Gently pour over potato. Cover dish with foil. Place chops and potato dishes in preheated oven. Bake for 30 minutes.
  6. Remove foil from potato, sprinkle over remaining cheese mixture and dot with a little butter. Cook both dishes for a further 15 minutes until potato is golden and lamb is tender.
  7. During last 15 minutes of cooking, steam beans until tender. Serve lamb with potato dish and steamed beans. Garnish with chopped parsley.