Go Back

Tim Ferris’ Osso “Buko” from the 4 Hour Chef

Very easy lamb stew dish, takes less than 10 minutes to prepare and off the bone lamb appears after 2 hours.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Servings: 4


  • 4 Lamb shanks
  • 5 cloves garlis or garlic powder
  • bunch of carrots
  • can of tomatoes
  • half bottle of white wine
  • salt and pepper
  • Some Extra Virgin olive oil


  • Preheat oven to 180C
  • Peel carrots ( he says to scrub them with a course scourer part of the sponge) He doesn't even chop them but places them whole at the bottom of a heavy pan. In the US they use a Dutch oven. I just used my Le Creuset.
  • Place lamb shanks on top of the carrots (no browning before hand)
  • Pour in a can of tomatoes. (He says to crush the tomatoes by hand into the pan, I just cut them up in the can before pouring.)
  • Put in peeled garlic
  • Pour in wine until it reaches 1/3 to 1/2 way up the pot
  • Add salt and lots of pepper
  • Cook covered in the oven for 2 hours
  • Serve with more vegetables if you are doing the Slow Carb or Paleo diet or some crushed potatoes would be a nice accompaniment


Improvements to the recipe that I would make
1. Brown the meat on all sides before putting into the pan
2. Add some onions to recipe, soften them in a bit of oil before adding any other ingredient
3. Maybe subsitute the white wine with some red wine to give the meat and the resulting sauce a bit more colour
4. I would also reduce the sauce down a bit before serving as it was quite liquid. After reduction, the sauce was a lot richer. Delicious.