2 lbs lamb osso buco
salt and pepper
3-4 cloves garlic
1/4 tsp crushed red pepper flakes
1 tsp fresh thyme, chopped
2 fresh sprigs rosemary, finely chopped
1 bay leaf
2 tbsp tomato paste
1/3 cup white wine
1 can beef broth
1 package (12 oz.) baby bella mushrooms, sliced
1. use paper towels to pat dry lamb osso buco pieces and season both sides with salt and pepper. Over medium high heat, coat the bottom of a dutch oven or large pot with olive oil. Sear both sides of osso buco, then remove.
3. add tomato paste and white wine, be sure to scrape up all the brown bits on the bottom of the pan. Simmer for 1-2 mins.
4. add the osso buco pieces back into pot and cover with beef broth. Simmer partially covered for 1 1/2 -2 hours or until the meat is fork tender and easily falls away from the bone. The sauce should be rich and thick.