Ingredients

6 nice big pieces of Lamb or Veal Shank
1 Onion
2 Carrots
1 stalk Celery
1 tablespoon Parsley
2 tablespoons Flour
1 teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Oil, Olive
2 cloves Garlic
1 ½ cups Wine, Table, White
1 teaspoon Basil
½ teaspoon Thyme
1 Bay Leaf
1 Lemons
1 Orange
2 cloves Garlic
½ cup Parsley

Method

1. Dredge the lamb shanks in the flour [2 Tbsp] seasoned with the salt [1 tsp] and pepper [1/2 tsp].
2. In a Dutch oven over medium-high heat, saute the lamb shanks in the olive oil [1 Tbsp] until browned thoroughly on all sides. Remove lamb.
3. Reduce heat to medium. Add the onions,carrots, and celery. Cook, stirring, until softened, 3-5 minutes. add garlic and cook 30 seconds.
4. Stir in the tomato sauce [1 1/2 cups], vermouth [1 1/2 cups], basil [1 tsp], thyme [1/2 tsp], and bay leaf [1]. Return lamb shanks to the pan. Bring to a boil.
5. Cover the Dutch oven and place in a 350 degree oven. Bake for 1 1/2 hours or until the lamb is tender and sauce is thickened. Discard the bay leaf and adjust the seasonings if necessary.
6. Mix together zest, garlic and parsley, sprinkle on top.

 

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