Dead-Simple Osso Buco (from Three Black Skirts, Anna Johnson)
  • 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
  1. Trim fat off Shanks.
  2. Dredge in flour.
  3. 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.
  4. I like to serve with buttered broad beans, the recipe also suggests egg noodles to balance out the tang.