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Lamb Osso Buco

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2 tablespoons white flour (all purpose)
1 teaspoon salt
teaspoon black pepper (freshly ground)
3 pounds lamb shanks (trimmed of fat sawed into 1 inch thick pieces)
1 tablespoon olive oil
1 onion (chopped)
2 carrots (chopped)
1 stalk celery (chopped)
2 cloves garlic (finely chopped)
1 cups tomato sauce
1 cups dry white wine or vermouth
1 tablespoon fresh basil or (1 teaspoon dried basil)
1 teaspoons fresh thyme (chopped or teaspoon dried thyme leaves)
1 bay leaf
1 tablespoon fresh parsley (chopped)


Preheat oven to 350 . In a shallow dish, combine flour, salt and pepper. Roll lamb pieces in the flour; shake off excess. Heat tablespoon of the oil in a Dutch oven or heavy oven-proof skillet over medium high heat. In two batches, brown the lamb on all sides, about 8 to 10 minutes per batch, using the remaining tablespoon oil for the second batch.

Remove the lamb to a bowl and set aside. Reduce the heat to medium, add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds. Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add the reserved lamb and return to a simmer.

Cover and bake for about 1 hours, or until the lamb is tender, turning the meat once after 45 minutes. Discard the bay leaf; taste and adjust seasonings (The recipe can be prepared ahead. Cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw, if necessary, and heat on the stovetop or in a 350 oven for about 30 minutes before serving).

Sprinkle with parsley and serve.

Makes 6 servings

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