The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata

Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.

2 hrs 4 servings Prep 20 minsCook 1 hr 40 minsMain CourseItalian

Ingredients

  • 4 Your Farmer grass-fed lamb chump chops
  • 2 tbsp olive oil
  • Salt and pepper to season
  • 1 tbsp plain flour
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 2 cloves garlic, sliced
  • 150ml dry white wine
  • 400g tin chopped tomatoes
  • 300ml chicken stock
  • 2 strips lemon peel
  • 1 sprig rosemary
  • Zest of 1 lemon (for the gremolata)
  • 1 clove garlic, finely grated (for the gremolata)
  • 3 tbsp finely chopped flat-leaf parsley (for the gremolata)

Instructions

For the braise

Season the chops, dust lightly with the flour, and pat off the excess. Heat the oil in a heavy casserole over medium-high heat and brown them well, 3 minutes per side. Set aside.

4 chump chops1 tbsp plain flour2 tbsp olive oil

Lower the heat and cook the onion, carrot and celery with a pinch of salt for 8–10 minutes, until soft and sweet. Add the garlic for the last minute.

1 onion1 carrot1 stick celery2 cloves garlic

Pour in the wine and let it bubble hard for 2 minutes, scraping up the browned bits. Add the tomatoes, stock, lemon peel and rosemary, and stir.

150ml dry white wine400g tin tomatoes300ml chicken stock

Return the chops and their juices, cover, and braise at the barest simmer — or in a 160°C oven — for 1 hour 20 minutes, turning once, until the lamb is fork-tender and the sauce is glossy.

2 strips lemon peel1 sprig rosemary

For the gremolata and to serve

Just before serving, chop the lemon zest, garlic and parsley together on a board until fine and fragrant.

zest of 1 lemon1 clove garlic3 tbsp parsley

Fish out the lemon peel and rosemary stalk, season the sauce to taste, and stir half the gremolata through it.

Serve the chops and sauce over soft polenta or mash, scattering the rest of the gremolata over the top.

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CSA Pastured Lamb Share
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Osso Buco Logic, Applied to Lamb

Osso buco means "bone with a hole", and the dish is built on the way marrow and connective tissue enrich a long, slow braise. Lamb chump chops aren't the classic veal shin, but they follow the same logic: the chump is the meaty rump end of the loin, threaded with enough fat and sinew that a gentle braise turns it silky and gives the tomato-and-wine sauce real body rather than leaving it thin. The braise wants patience and a whisper of a simmer — a hard boil squeezes the meat tight and toughens it, so keep the bubbles rising one or two at a time. Then comes the part that defines the dish: gremolata, chopped raw and stirred in at the very end, its lemon and garlic cutting straight through the richness. Your Farmer® chump chops come four to a pack in Share B of our lamb subscription, and this is the recipe for the weekend you want the kitchen to smell of something wonderful all afternoon.

Swaps and Variations

Red wine in place of white pushes the sauce darker and heartier, closer to a winter braise. A splash of tomato passata instead of the tin gives a smoother finish. Forequarter chops braise beautifully the same way — give them an extra 30 minutes to come tender. Serve over soft polenta as the Milanese do, or over mash, white beans or pappardelle. Whatever you land on, don't skip the gremolata or make it ahead — its whole job is to be raw, sharp and just-chopped.

Storage and Leftovers

The braised chops and sauce keep 3 to 4 days in the fridge and are genuinely better on day two, once the flavours settle. They freeze for 3 months — reheat gently, covered, with a splash of water — but always make the gremolata fresh, as it dulls within hours. Any leftover meat pulled from the bone and folded through the sauce makes a superb ragu for pasta the next night. If the four-pack vanishes before the next box, a standalone chump chop four-pack keeps a braise like this on the table year-round.

Frequently asked questions

What is gremolata and why does it go in at the end?

Gremolata is a raw mix of finely chopped lemon zest, garlic and parsley. It's stirred in right at the finish so it stays fresh and sharp — its whole purpose is to cut through the rich braise, which it can't do if it's cooked down with everything else.

Why did my chops turn out tough instead of tender?

Almost always the braise was boiling rather than barely simmering, or it stopped too soon. Keep the liquid at a lazy bubble and give it the full time — if the lamb still feels firm, another 20 minutes helps rather than hurts.

Can I make this in a slow cooker?

Yes — brown the chops and soften the vegetables in a pan first, deglaze with the wine, then transfer everything to the slow cooker for 5 to 6 hours on low. Make the gremolata fresh just before serving.

What should I serve it over?

Soft polenta is the traditional Milanese partner because it catches the sauce, but creamy mash, white beans or wide pasta like pappardelle all work well. You want something soft to soak up every drop.

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