• Preheat oven to 350ºF.

• In a stove top and oven proof casserole or braising pan, brown chops on both sides in melted butter.

• Remove chops from pan to a plate and reserve.

• In the same pan, saute onion and celery until just wilted.

• Add thyme, rosemary, wine and water to the pan and bring to a boil.

• Return chops to the pan, sprinkle lightly with salt and pepper.

• Cover pan tightly with lid and braise for 2 hours.

• Remove chops from braising pan and reserve.

• Remove sprigs of herbs and discard.

• Using a slotted spoon, remove vegetables from liquid in pan and puree in a food processor or blender. You may need to use some of the liquid to puree the vegetables.

• Return pureed vegetables and liquid to the braising pan and cook over high heat for 2 minutes.

• Using a wire whisk (also called a whip) stir in the mustard and capers and continue cooking for 1 minute.

• Swirl in the butter until melted.

• Reduce heat and return chops to the sauce and heat through.

Recommended side dishes:

• Garlic Mashed Potatoes
• Sautéed Broccoli Rabe
• Baby Green Peas
• Long Grain & Wild Rice

Serves 2 (recipe can be doubled)

• In a Dutch Oven or other braising style pan, heat the olive until almost smoking.

• In the meantime, dry veal shanks with paper towel and then dredge in the seasoned flour.

• When oil is hot, brown the veal shanks on all sides (lower heat slightly to prevent burning).

• When browned, remove from pan and add the onions, celery, carrots and garlic to the pan and saute until the onion and celery are wilted but not browned.

• Add the wine and herbs to the pan and scrape the bottom of the pan to release any stuck on particles.

• Return the veal shanks to the pot and distribute the vegetables evenly around the shanks.

• Add the crushed tomatoes and bay leaves and salt and black pepper.

• Cover pan tightly and simmer over low heat for about 1 1/2 hours.

• Remove lid for the last 20 minutes of cooking time - this will help the sauce to thicken slightly.

• Remove bay leaves and stems of fresh herbs.

• Serve each portion with some sauce and vegetables and sprinkle on the Gremolata.

Serves 4

• Combine ingredients for Gremolata.

• Place in a small bowl, cover with plastic wrap, refrigerate until needed.

Recommended side dishes:

• Traditionally, Risotto Milanese is served with Osso Buco. There is a commercially available brand of Risotto Milanese by Knorr which is acceptable and carried in major supermarkets.
• Thick (yet soft) polenta is another good choice as is Couscous grain. A vegetable is not really needed as the sauce contains the braised carrot, celery and onion.

• Heat oven to 350ºF.

• Heat oil in a Dutch Oven or other braising style casserole suitable for the stove top and the oven.

• Dry lamb shanks with paper towel and then dredge in seasoned flour.

• Sprinkle with salt and pepper and brown lamb shanks (without crowding the pan) until browned on all sides. If shanks are large, you may only be able to brown 2 shanks at a time.

• Remove browned shanks to a plate and reserve.

• In the oil remaining, sauté the onion, carrot, celery, leek, fennel and garlic until the onion and celery are wilted about 10 minutes.

• Add red wine and stock to the pan and de-glaze, scraping up any of the browned bits.

• Return lamb shanks to the pan and distribute the vegetables evenly around the shanks.

• Add the crushed tomatoes and fresh herbs. Sprinkle lightly with sea salt and freshly ground black pepper.

• Cover pan tightly and braise in the oven for 2 1/2 to 3 hours.

Serves 4

• Soak dried white beans overnight in cold water.

• Drain and discard water.

• In a 4 quart saucepan, add fresh water, soaked beans, onion, bay leave and thyme.

• Gently simmer covered until beans are tender. About 1½ hours.

• Remove onion and herbs and drain beans from liquid.

• Reserve until needed to serve with braised lamb shanks.

Recommended side dishes:

• If you don't like white beans, garlic mashed potatoes or mashed potatoes mixed with prepared horseradish to taste go well with the lamb shanks.
• Mashed Rutabaga also is delicious with the braised lamb shanks. As with the Osso Buco, a vegetable side dish is not necessary due to the vegetables in the braise.
• The Gremolata garnish is delicious on the braised lamb shanks as well as on Osso Buco.