DEAD-SIMPLE OSSO BUCO (FROM THREE BLACK SKIRTS, ANNA JOHNSON)

 

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Ingredients

  • 6 Lamb Shanks
  • 1 Cup all-purpose flour
  • 2 Tablespoons Olive Oil
  • 1 Cup dry red wine (Guigals Cote-du-Rhone)
  • 2 cans plum tomatoes drained
  • 1 cup fresh Italian parsley chopped
  • Salt and pepper

Directions

  • Trim fat off Shanks.
  • Dredge in flour.
  • In a heavy bottomed skillet brown them for about 8 minutes. add wine and reduce heat to simmer. When meat takes on a drunken glow about 10 minutes add tomatoes. cover the dish and cook for about 2 1/2 hours, checking occasionally.
  • I like to serve with buttered broad beans, the recipe also suggests egg noodles to balance out the tang.

Notes

Categories: Dinner  Lamb/Sheep  Main Dish  Stew 

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