I have a really different dish for you. This comes from Paul C in Australia and it is really good.
INGREDIENTS
3 tablespoons Olive Oil
Plain Flour (For Dusting)
8 Lamb Shanks (Or Veal Shanks Cut 2 Inches Thick)
1 Brown Onion (Peeled And Chopped Roughly)
2 Carrots (Peeled And Chopped Roughly)
2 sprigs Rosemary (Leaves Taken Off And Chopped Roughly)
2 sprigs Tarragon (If Using Veal Shanks)
5 Tomato Puree (Not Too Fine - A Bit Chunky)
Dry White Wine (To Cover Lamb)
Sea Salt (& Cracked Pep
1 cup Fresh Berlotti Bean
10 Cloves Garlic (Crushed)
2 Zest Of Lemons
4 tablespoons Chopped Parsley
1½ cups Polenta (Medium Grain)
4½ cups Boiling Salted Water
¾ cup Cream
½ cup Grated Parmesan
Dust the shanks lightly in flour. Heat half the oil in a fry pan and seal the shanks on all sides until they are golden.
Heat the rest of the oil in a casserole dish and fry off the onions, carrot and rosemary until just softened (with no colour).
Place the shanks on top of the vegetables and pour in the tomato.
Cover with the white wine and season with salt & pepper.
Bring to the boil, thenturn down the heat to a simmer and cover.
Simmer for 90 minutes.
Turn the shanks over and add in the beans, lemon zest, parsley and garlic and simmer covered for another 45 minutes until the beans are cooked and the lamb is falling off the bones. (If using dried beans soak them in water overnight. If using tinned just add them in near the end of cooking to heat through).
Pour the polenta in (Grits for you Southerners)
into the boiling salted water in a saucepan and stir with a wooden spoon constantly until it has thickened and cooked out for about 10 minutes (turn the heat down if it starts to stick to the bottom).
Add the cream and cheese and season with a touch of pepper.
Place the osso buco on the plate and spoon some polenta mash next to it.
Garnish with a parsley sprig and enjoy with a glass of red
Paul assures me this is great cooked in a DO so adjust accordingly. I used a pressure cooker and just braised the lamb. I also couldn't get lamb shanks so I subbed Lamb leg steaks. Still good...
