"Peter Aitken" > wrote
> "Nancy Young" > wrote in message

>> Why not? I think that type of dish would work with them.
>> Whatever, I could be wrong.

> Sure, a slow braised treatment is just right for lamb shanks. But osso
> bucco is traditionally veal shanks that have been cut crossways into1-1.5
> inch thick slices. Osso bucco means bone with a hole, and scooping the
> marrow from the bones is one of the best parts! I think lamb shanks are a
> bit on the small side for this treatment.

Gotcha, it just sounded like a good thing to me, but the cold hard fact
is, I hardly ever seen lamb in my local supermarket, and I sure didn't
look for lamb shanks. Sounded much better *to me* than something
with a tomato sauce.

nancy