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"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life." Georges Blanc, Ma Cuisine des Saisons


Osso Buco D’Angnello Brasato Al Vino Roso
(Lamb Shanks in Red Wine)

   My family loves lamb but, alas, lamb chops and racks of lamb can get somewhat expensive and the quantity required 
to fill a teenager's stomach can be frightfully expensive.  My butcher occasionally has lamb shanks which are much
less expensive and VERY popular at our house.  The secret to preparation is in the marinade and the slow cooking.
When done, they will melt in your mouth. Allow one shank per person.   Enjoy!


Mix all ingredients.  Marinate lamb shanks for 24 hours

4 lamb shanks
1/2 bottle Chianti
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1/2 Tsp. Thyme leaves
1/2 Tsp. Oregano
4 whole bay leaves
15 Juniper Berries – crushed
1 Qt. Water

Preparing Lamb Shanks:

Remove the shanks from marinade and pat dry.  Reserve bay leaves
and strain marinade.
3 small onions – finely chopped
4 garlic cloves – chopped
2 T. oil

Remove from pan and set aside
Add lamb shanks to pan and brown on all sides over medium heat.


Onions and garlic
Bay leaves
3 Roma Tomatoes – chopped
1/2 Tsp. Fresh thyme
3 T. Oregano
Salt and Pepper to Taste
1/2 cup dry Sherry
Strained marinade

Bring to a boil then put, uncovered in 300 degree oven for
3 1/2 to 4 hours or until meat is very tender.

Remove lamb shanks to plate and cover.

Remove as much fat from tomato mixture as possible.  Heat tomato mixture over medium/high 
until mixture cooks down to 1/2.  Spoon over lamb shanks.  

Serve with crusty bread and leftover Chianti.


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