St. Francis Winery & Vineyards

Recipes

Braised Lamb Shank "Osso Buco" Suggested Wine: Cabernet Sauvignon , Merlot , Zinfandel

Ingredients:	6 8-10 ounce lamb shanks, cut 1 ½ inches thick 1 ½ teaspoons salt ½ teaspoon pepper ½ cup flour 6 tablespoons olive oil 2 carrots, chopped 2 celery stalks, chopped 1 medium onion, chopped 1 14 ounce canned, imported tomato, diced 4 cloves garlic, crushed 2 cups white wine 1 cup beef broth 1 sprig rosemary

Directions:	Season lamb shanks with salt and pepper. Dredge in flour, shake off excess. Heat 4 tablespoons of olive oil in a heavy bottomed pot large enough to hold all of the lamb. Brown all sides, about 8-10 minutes. Remove the lamb from the pan. Add remaining ingredients. Add the shanks. Bring to a boil, reduce heat to low, simmer for about 1 hour or until the meat is tender. Remove meat to serving platter and keep warm. Skim fat from vegetables and broth. Boil, uncovered, to reduce liquid to about 3 cups. Pour sauce over the lamb and sprinkle with germolata (recipe follows).

	Germolata
Ingredients:	¼ cup fresh chopped Italian parsley 2 cloves garlic, minced Grated zest of 1 lemon

Directions:	Mix garlic, parsley and lemon zest together. Sprinkle over lamb shanks.