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| Lamb Ossobuco |
| 8 Servings |
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| Ingredients |
1 T butter
8 lamb shanks, cut 2 inches long, with meat
2 T flour
1/2 t salt
1/2 t pepper
1 T rosemary, thyme, sage (mix to taste)
1/2 C dry white wine
1 C water
1 C fresh tomatoes, chopped
1 t chopped parsley
1/2 clove of garlic, chopped
4 strips of lemon peel, 1 pinch long
1 T stock
1 T butter
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| Method |
| Grease a deep skillet with butter.
Roll the bones in flour, place in skillet, add salt and pepper and
cook until well browned, turning the bones over occasionally
during browning.
Add wine, tomatoes, and rosemary/sage/thyme mixture and continue
cooking until wine evaporates.
Add cup of water, cover skillet, and cook 1 hour, adding more water
if necessary.
Five minutes before serving, add parsley, garlic, lemon peel and cook
2 minutes longer, turning bones over once.
Place bones on serving dish. Add 1 tablespoon stock to pan gravy,
add butter, mix well, and pour over bones. |
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