60ml vegetable oil
1kg lamb neck, 4 pieces with the bones in
100g guanciale or pancetta, diced
60ml olive oil
12 cloves garlic
2 medium onions, cut into 1cm pieces
2 carrots, cut into 1cm pieces
750ml red wine
440g canned crushed tomatoes
1 litre chicken stock
zest of 1 orange
2 teaspoons dried oregano
fresh pasta, to serve
a handful of mint leaves
a handful of flat-leafed parsley leaves
1 clove garlic
zest of 1 lemon
½ cup toasted almonds

This is comfort food, Italian style. If you can’t obtain lamb necks, you can replace them with shanks. This recipe can be made ahead of time and reheated for about 30 minutes in a saucepan.


1.Heat the oven to 160 ̊C.
2.Heat the vegetable oil to a moderate-high heat in a large casserole dish.
3.Add the lamb and season generously with salt and pepper, cooking until well-browned all over. You may need to do this in batches, transferring the necks to a deep roasting dish as you go.
4.Add the guanciale to the casserole and fry until crisp.
5.Turn the heat down and add the olive oil.
6.Add the garlic, onions and carrot and cook until softened and aromatic (about 10 minutes), scraping up any browned bits of lamb that may have stuck to the pan.
7.Pour in the wine, bring to the boil then reduce to a simmer for 3 minutes. Add the crushed tomatoes and chicken stock.
8.Stir in the orange zest along with the oregano. Cook for a further 5 minutes, until fragrant.
9.Pour all of this over the lamb necks in the roasting dish, adding cold water if needed to cover the meat.
10.Cover with foil and braise in the oven for about 3 hours, until the meat is falling off the bones.
11.Remove the lamb from the oven and use a draining spoon to transfer the lamb pieces to a warm plate.
12.Pour the sauce and vegetables into a large saucepan, skimming off as much surface fat as you can.
13.Bring the sauce to a simmer and reduce until richly flavoured, about 15 minutes. Season with salt and pepper.
14.While the sauce reduces, shred the meat from the lamb necks, discarding the bones.
15.Stir the meat back through the sauce and set to one side.
16.Cook the pasta according to the package instructions.
17.Drain and toss with a splash of olive oil.
18.Serve the osso bucco on top of the pasta and sprinkle over the gremolata.
20.Chop all the ingredients and mix them in a bowl just before serving.

Photography Amber-Jayne Bain