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Lamb Osso Buco
Yield: 6 servings

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds lamb shanks, trimmed of fat, sawed into 1 1/2" pieces
olive oil
1 onion, diced
2 carrots, diced
1 stalk celery, diced
2 garlic cloves, finely chopped
1 1/2 cups tomato sauce
1 1/2 cups dry white wine or vermouth
1 tablespoon basil, chopped or 1 teaspoon dried
1 1/2 teaspoons thyme, chopped or 1/2 teaspoon dried
1 bay leaves
1 tablespoon parsley, chopped

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

Heat 2 tablespoons of olive oil in a Dutch oven or heavy ovenproof
skillet over medium-high heat. In two batches, brown the lamb on
all sides, about 8-10 minutes per batch, using more 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, 3-5 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 hours, or until the lamb is tender, turning the meat once after
45 minutes. Discard the bay leaf, taste and adjust seasonings.


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