Lamb Shank Osso Bucco

Directions

1. 1.Remove silver skin on the lamb shanks 2.Sprinkle a liberal amount of kosher salt and pepper on the lamb shanks 3.Brown the 4 lamb shanks in 3 tablespoons of olive oil, add more if needed on high heat for about 3 minutes per side 4.Remove and set lamb aside. 5.Brown 2-3 carrots, 1 onion and 3 stalks of celery and cut into 1 inch sized pieces and 2-3 cloves of minced garlic, add olive oil if needed.Add Salt and pepper and a tablespoon of tomato paste. This should take about 3-4 minutes 6.Heat the oven to 325 degrees if using a roasting pan or 300 degrees if using a dutch oven 7.Place the vegetables and tomato paste on the bottom 8.put the lamb on top 9.Add 1 16 oz can of whole or diced tomatoes. 10.Add a small can of black sliced olives. 11.Sprinkle to taste 2 tablespoons of Italian seasoning 12.Kosher salt, adjust to your taste, typically around 1-2 teaspoons 13.Ground pepper, (adjust same as the salt) 14.1 tablespoon of dried parsley 15.Add 1/2 cup red wine 16.Add 3/4 cup of beef broth. 17.Turn the lamb over in the pan to evenly spread the seasonings 18. Cook for three hours at 325 degrees, center rack 19. Serve over pappardele pasta, noodles or traditional polenta