for all you western lamb eaters, and easterners too...how best? i'm a novice. sheep eating wasn't part of our growing up or adult experience.

recently our local kroger marked down their lamb shanks (after thanksgving). so, got two one for me and one for the wife.

the packaging says barn raised in the US. i guess it never grazed on live sweet grass? i don't know. 1.5 lbs. each.

how does one prepare such an exotic dish? if it was venison, i'd just slow roast the hound out of it.

but surely there's a more civilized way to prepare it?

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.
S@P
Basil gremolata.

R
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.

Reduce portions as needed to cook for two, or just go get some more shanks.

IT WILL NOT DISAPPOINT!

thanks for the input. it sounds good to me.

i was thinking i should have bought them all. but i just walked out with two.

given enough cook time, i suspect they will be tender enough. thanks for the recipe.

Might want to avoid that store for a few weeks.

Store security wants to have chat.

Sean, that is really close to how I do it.

Gus, You'll wish you'd gotten more than 2.

thanks for the recipe and encouragement. we'll try to get them cooked up for tonight. maybe serve them with mashed potatoes or something.

Any shank should be done this way....Osso Buco!!

I smoke mine for 90 minutes then slow cook it another 3 hours.

I'm sure it's worth the effort...