Braised Lamb Shanks ( Lamb Osso Bucco )
Show 13.02 Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:
2 Lamb Shanks (Approximately 20 oz each)
Flour (Approximately 4 oz) for Dredging
1 Carrot Peeled, cut into ½ x 2" sticks
2 ribs of celery cut to 2" sticks
¼ Medium Onion sliced
2 cloves of garlic
1 cup dry red wine
2 oz tomato paste
1 cup beef stock ( or bouillon)
3 sprigs fresh oregano
3 sprigs fresh rosemary
3 oz olive oil
pinch salt
pinch black pepper
pinch granulated garlic
½ tsp dried thyme

Pre heat oven to 350 degrees/ Heat oil in roasting pan or heavy gauge saucepan. Dredge shanks in flour and pat off excess. Add shanks to pan and brown on all sides. Add vegetables and garlic cloves and lightly brown. Add wine and allow alcohol to burn off. Add tomato, stock and seasonings. Bring to a boil reduce heat and simmer. Place in oven for approximately 2 hours or until meat is tender and pulls back from the bone. Serve with flavored mashed potatoes and vegetable of choice.

Steve Matthews
Corporate Chef at Hennesseys & H.D. Grill