Occo Busso
I'm using the following occo busso recipe, but with lamb shanks instead of veal shanks.
Works just fine:
2 lb lamb shanks
olive oil
flour
1/4 cup chopped onions
1/2 cup white wine
1/2 cup skinned, diced seeded fresh tomatoes
seasoned stock to cover the lower third of the shanks
Preheat oven to 300 deg.
Dip the shanks first in the olive oil (or just rub olive oil evenly over them), and then
in the flour. Brown the shanks slowly for about 15 minutes in 1/4 cup half olive oil and
half butter (unsalted).
Then place the shanks in a heavy pan, along with the fat used to brown them.
Add the onions, wine and tomatoes. Cover and bake until meat is tender (about 1 1/2 hrs).
Season with salt and pepper. (You can also add 1 tsp of tomato paste, if desired)
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