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

Marinade:

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.
Saute:
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.

Add:

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.