Culinary creation by Savini

Braised lamb shank with rosemary and gremolata sauce.

4 lamb shanks
1 chopped onion
2 chopped cloves of garlic
2 tablespoons flour
500 ml tomato sauce
250 ml chicken stock
Fresh rosemary
Zest of one lemon
1 tablespoon chopped parsley
Salt and pepper

Fry the shanks in an oven pan.  Add the onion, the garlic and sprinkle the shanks with flour.  Add the salt, pepper and rosemary.  Wet with tomato sauce and chicken stock.  Cover and oven bake at 350o F for approximately two hours. The meat must separate easily from the bone.  If the sauce is too liquid, remove the lid and cook for a few more minutes.

Remove the fat and add the zest and parsley.

Buono appetito!

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