Osso Buco di Agnello

Method

1. Pat the lamb shank dry and season it generously with salt and pepper, then sear it in a heavy-bottomed oven-safe pot over high heat for about 3-4 minutes per side until deeply browned.
2. Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and allow the alcohol to cook off for about 2 minutes.
3. Add the chopped tomatoes, crushed garlic, and rosemary sprigs to the pot, nestling them around the lamb shank, then squeeze the lemon juice over the top.
4. Cover the pot with a tight-fitting lid and transfer it to an oven preheated to 180°C (350°F), braising the lamb for 35 minutes until the meat is tender and beginning to fall off the bone.
5. Remove the rosemary sprigs, taste the braising sauce and adjust seasoning, then spoon the reduced tomato and garlic pan juices generously over the lamb shank before serving.