This osso buco is made with lamb instead of the traditional veal shanks. Whole lamb shanks always look gargantuan to me, so I have the butcher cut each shank into three pieces.
I use a technique for cooking them that is not traditional: After seasoning the meat, I simmer it for an hour with aromatics, which provides a light broth from which to make a sauce. Then I finish the shanks by baking them in the sauce.
As with most stews, making the dish the day before both eases pre