Lamb Osso Bucco

prep time:: 150 mins

Serving size: 4

Jeri

ingredients

4 whole lamb shanks (2 to 2-1/2 lbs total)
salt and fresh ground pepper
6 tablespoons extra virgin olive oil
1 medium carrot -- 1/4 inch pieces
1 small Spanish onion -- diced
2 stalks celery -- 1/4 inch pieces
1 bunch fresh thyme -- chopped
2 cups tomato sauce
2 cups chicken stock
2 cups dry white wine

directions

Preheat oven to 375 degrees.

Season the lamb shanks with the salt and pepper.

In a heavy bottomed casserole heat the olive oil until smoking. Place shanks in the pan and brown all side for 12 to 15 minutes, turning to sear every surface. Remove the shanks and set aside.

Reduce the heat to medium. Add the carrot, onion, celery, and thyme and cook, stirring frequently, until golden brown and slightly softened, about 8 to 10 minutes.

Add the tomato sauce, the chicken stock, and the wine; bring ingredients to a boil. Return the shanks to the pan making sure they are submerged at least half way, if they are not, add more stock. Cover the pan with a lid and place in oven to braise for 1-1/2 hours.

Uncover the casserole and continue cooking in the oven another 30 minutes, until the meat almost falls off the bones. Serve osso bucco with potato puree and green beans.

Source: Daily Herald - 10/01/03