4 lamb shanks, about 10 oz. each; 1 large onion, diced; 1 cup diced celery; 1 cup diced carrot; 1 tablespoon minced garlic;
3 tablespoons extra virgin olive oil;
1 pinch dried sage; 1 sprig fresh thyme; 1 bay leaf; 1/2 cup red wine; 3/4 cup chicken or beef stock; 2 tablespoons flour; 1 cup pomodoro sauce; salt and black pepper to taste.
Recipe: Dredge the lamb shanks in flour and brown them in a large skillet with half of the oil. Transfer the lamb shanks in a braising pan. In the same skillet, heat the rest of the olive oil and saute the vegetables. When the onion is soft, add the vegetables to the lamb shanks in the braising pan. Deglaze the skillet with the red wine and stock and add the herbs and tomato sauce. Bring to a boil and scrape the bottom of the skillet to loosen everything that has stuck to it. Pour the hot sauce over the lamb and vegetables in the braising pan, season to taste and cover with tin foil. Cook in a preheated oven at medium, for about 90 minutes of until the lamb shanks are tender. If the lamb osso bucco becomes too dry before it is cooked, add some more stock or water in the pan. When the lamb shanks are cooked, strain and reduce the osso bucco sauce.
Alternatively, you can make use of the vegetables by tossing them with some linguine or other noodle for a side dish, as seen in the photo for Veal Osso Bucco.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.