Osso Bucco for Two

Lamb Osso Bucco

2 Lamb shanks (the ones I used were over 1lb each)
5Tbsp. olive oil
Salt and Pepper to taste
cheesecloth
2 sprigs each:  fresh rosemary, thyme, sage, bay leaves (dried)
1tsp. whole peppercorns
1 carrot, chopped into 1in. cubes
1celery stalk, chopped
2 leeks, chopped
1 small turnip, chopped into 1 in. cubes
1 lg. yellow onion, diced
1 parsnip, chopped into 1 in. cubes
4 cloves garlic, halved 
1/2C tomato paste
1C dry red wine
1/2C water


Preheat oven to 200 degrees.


Rinse Lamb shanks and pat dry.
Season meat generously with salt and pepper.  Allow to sit to room temperature, about twenty minutes.

While lamb sets create a boquet garni tying the herbs and peppercorns into a cheesecloth "sachet".

Prepare vegetables and set aside.

Heat 2 Tbsp. oil over meduim heat in Dutch oven.

Brown meat on all sides (about 3 minutes each).  Set aside.

Using the same pan, add three more Tbsp. oil to Dutch oven. 

Add prepared vegetables, sautee 6 minutes.

Add tomato paste, water, and bouquet garni.  Stir until well blended.

Set lamb back in Dutch oven and pour wine over the top.

Cover Dutch oven and place into oven about 4 hours.  Osso Bucco is ready when meat falls away from the bone.

 

I served this with roasted garlic mashed Red Bliss potatoes...Enjoy.