Lamb osso buco with shell bean ragoût, haricots verts, and tapenade from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 192) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb shanks for lamb osso buco.

  • DKennedy on May 27, 2017

    This was the main course for our 4th COTB dinner. We quadrupled the recipe when we got together to make it 1 1/2 weeks ahead of time, and froze it until the night before serving. Perfect results. The tapenade and ragoût make for a beautiful presentation.

  • fprincess on February 13, 2012

    Made again last weekend with the tapenade. It is fantastic and makes a very impressive dish for dinner parties. I added step-by-step pictures here on eGullet: http://egullet.org/p1865637

  • fprincess on December 07, 2011

    I added a picture here with more details: http://egullet.org/p1852240

  • fprincess on October 26, 2010

    This is really beautiful and the braising instructions are perfect.

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