Osso Buco

There is nothing like slow cooked lamb, falling off the bone ... so when we got fresh Virginia lamb ... I made osso buco in the crockpot. I've cooked it in the oven before but any kind of slow cooking can be done just as easily in the crockpot. Besides with the heat wave that we are having now ... crockpot cooking was looking mighty good!

1 1/2 lbs bone-in lamb stewing pieces or 4 lamb shanks

2 medium carrots, peeled and diced

2 celery stalks, diced same size as carrots

1 medium sized yellow onion, diced

3 garlic cloves, minced

2 heaping tbsp. all-purpose flour

2 tsp. Penzeys Old World seasoning

Salt and Pepper

2 - 3 tbsp. olive oil

2 heaping tbsp. tomato paste

1 cup beef stock

1/4 cup red wine

1. Place lamb in bowl, season well with salt and pepper and Old World seasoning; sprinkle with flour to coat well.

2. Heat olive oil in a large saute pan. Brown lamb in pan, making sure not to crowd the pieces. You can brown your lamb in batches. When the lamb is done, place in large platter and set aside.

3. Saute onions in the pan that you used for the lamb (you may have to add more oil), add the diced carrots and celery, garlic , tomato paste and cook for about two to three minutes. The vegetables should not be cooked all the way through.

4. Place the vegetables on the bottom of the crockpot and put the browned lamb on top of the vegetables. Pour the beef stock and wine over everything and cook on low for 5 - 6 hours.

5. Remove lamb pieces from crockpot carefully. Puree or mash the vegetables in the crockpot and spoon over the lamb. Serve the lamb over mashed potatoes or rice. Grate one lemon, mince one small clove garlic, a sprinkle of coarse salt, and tablespoon minced parsley, mix together and sprinkle on lamb before serving.