Lamb shank Osso Buco.
4-6 large shanks.
An ounce of prosciutto, chopped.
2 med onions, thin sliced.
1 carrot, finely chopped.
4-6 garlic cloves, minced.
1 cup dry white wine.
2-3 tomatoes, diced or a can 12-14 oz.
2 cups beef stock, or lamb, or chicken, pref home made.
2-3 small strips of lemon peel.
Bay leaf.
Teaspoon chopped fresh rosemary.
Teaspoon chopped fresh thyme or oregano.
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Basil gremolata.
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Preheat oven 325
Brown shanks, set aside.
Add prosciutto, onions, carrot, cover and sweat ten minutes. Add garlic, one more minute. Add wine, tomatoes, and stock. Return shanks and add lemon peel, bay, rosemary, and thyme or oregano. Cover and cook 1 1\2 to 2 hours. Remove shanks, degrease, discarx bay leaf and reduce ny 1\2.
Gremolata
2 teaspoons chopped lemon zest.
1\2 teaspoon chopped garlic.
2 tablespoons chopped fresh basil.
Fresh cracked pepper and salt.