Osso Buco

This is good. Lamb shanks are expensive, and it takes a long time to simmer, but it's not that much work. The recipe below is a combination of one from The Silver Spoon and one from Mark Bittman. Serve with risotto. The only thing I might do different is use fresh thyme instead of dry, and cook it even longer than the suggested 90 minutes.

Osso Buco

2 tbl. olive oil
2 tbl. butter
4 center-cut slices veal shank, at least 2 lbs.
all-purpose flour, for dusting
5 tbl. dry white wine
¾ cup beef stock
1 cup chopped onion
½ cup chopped celery
½ cup chopped carrot
1 clove garlic, crushed
2 bay leaves
½ tsp. dried thyme

For the gremolata:
1 clove garlic, crushed
zest of ½ lemon, grated
2 tbl. chopped fresh parsley leaves

Preheat oven to 325º F. Melt 1 tbl. of butter in an ovenproof pan with 1 tbl. of oil. Dust the lamb shanks with with flour, salt and pepper and brown over high heat, turning frequently. Remove the lamb to a warm plate and add the remaining butter and oil to the pan. Turn down the heat slightly, and add the onion, stirring for a couple minutes until they start to soften. Add the carrot and celery, cook for a few more minutes, then add the wine and spices and cook until nearly evaporated. Add the stock, bring to a boil, then return the lamb to the pan. Cover and put in a 325º F oven. Cook for at least 90 minutes, turning the lamb ever 30 minutes or so.
When the meat is very tender and falls off the bone, remove it to a warm platter, and place the pot with sauce over high heat on the stove. Cook until thickened, mix together the ingredients for the gremolata and add to the sauce, cooking a few minutes more. Serve the sauce over the lamb.

Serves 4.