Recipe - Lamb Osso Buco

2 tablespoon Allpurpose flour
1 teaspoon Salt
One half teaspoon Black pepper
3 pound Lamb shanks
trimmed of fat
sawn into 1 1/2" pieces
1 tablespoon Olive oil
1 Onion(s), minced
2 Carrots; minced
1 Stalk celery, minced
2 Garlic clove(s)
finely chopped
1 One half cup Tomato sauce
1 One half cup Dry white wine or vermouth
1 tablespoon Basil; chopped or
1 teaspoon Dried basil
1 One half teaspoon Thyme, chopped or
One half teaspoon Dried thyme
1 Bay leaves
1 tablespoon Parsley, chopped

Preheat oven to 350F. In a shallow dish, combine flour, salt and pepper.
roll lamb pieces in the flour mixture and shake off excess.

Heat One half tbs of the oil in a Dutch oven or heavy ovenproof skillet over
mediumhigh heat. In two batches, brown the lamb on all sides, about 810
minutes per batch, using the remaining One half tbs oil for the second batch.
Remove lamb to a bowl and set aside. Reduce heat to medium, add onions,
carrots and celery to pan and cook, stirring, until softened, 35 minutes.
Add garlic and cook until aromatic, about 30 seconds.

Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add
reserved lamb and return to a simmer. Cover and bake for about 1 One half 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 stovetop or in a
350F oven for about 30 minutes. Sprinkle with parsley and serve.

Eating Well February 1995 Submitted By DIANE LAZARUS On 050795 (0154)