Lamb Shanks

Osso-bucco Style

Recipe Serves 4-6

AUSTRALIAN LAMB

• 4 large Australian lamb shanks
• 2 teaspoons thyme, fresh or dry, chopped
• 1 teaspoon fennel seed, crushed
• ½ teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil

WHITE WINE TOMATO SAUCE

• 1 ounce prosciutto or pancetta, chopped
• 2 cups onions, thinly sliced
• ½ cup carrot, finely chopped
• 2 tablespoons garlic, minced
• 1 cup dry white wine
• 1 ½ cups tomatoes, fresh or canned, seeded, chopped
• 2 cups chicken stock
• 1 bay leaf, whole
• 1 teaspoon fresh rosemary, chopped
• salt and freshly ground pepper, to taste
• 2 teaspoons lemon zest
• 3 tablespoons fresh parsley, chopped

1. Preheat oven to 375°F.
2. Combine herb rub and sprinkle generously over the shanks. Brown shanks in olive oil in an oven-proof casserole dish over high heat for 5-7 minutes. Remove shanks and pour off all but 2 tablespoons of fat.
3. Reduce heat to medium and cook prosciutto or pancetta, onions, carrots, and garlic in covered pot for 10 minutes, stirring often. Add remaining ingredients except salt and pepper, lemon zest, and parsley. Bring to a boil and return shanks to the pot. Cover pot and bake in oven for 1 ½ to 2 hours or until lamb is quite tender. Remove shanks to a warm shallow serving bowl and degrease sauce. Boil sauce to thicken slightly and salt and pepper to taste. Spoon sauce over the meat, sprinkle with lemon zest and parsley, serve.