Lamb Osso Buco with Rosemary and Thyme


2 pounds of boneless lamb, cut into 2-inch chunks

1 large red onion, peeled and finely chopped

4 to 6 garlic cloves, peeled and finely chopped

1 carton of chicken or beef stock

1 cup of good red wine

2 ribs of celery, sliced finely

2 to 3 carrots, peeled chopped

1 Bay leaf

5 stems of rosemary, leaves removed and chopped

4 stems of thyme, remove the leaves and chop finely

1 can of peeled Italian tomatoes, crushed

2 Tablespoon lemon zest

3 Tablespoon flat-leaf parsley

1 Tablespoon, mint leaves, chopped finely

2 Tablespoon olive oil

3 teaspoons salt

2 teaspoon red pepper flakes

Take some salt and salt the lamb cubes. Add half of the oil to the hot pan. Fry the lamb in oil until it browns. Remove the lamb cubes and set it aside. In the same pot add onion garlic, celery, and carrots. Cook on medium heat for 1 to 2 minutes.

Add the crushed tomatoes. half of the pepper flakes, bay leaf, rosemary, thyme. Add wine and the browned lamb. Add salt and let it cook for 1 1/2 to 2 hours. See that the lamb is fully cooked. Serve with polenta or risotto.

Gremolata:

In a small bowl add red pepper flakes, parsley, mint, salt and lemon zest. Add the remainder of the olive oil and 1/4 teaspoon salt. Mix it and serve it on the osso buco.

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