Braised lamb shank (I have also used Osso Bucco in the past) mixed with ricotta and mint and wrapped in a crepe served over a San Marzano tomato sauce. This does take hours to make because of braising the meat…but it is so flavorful and worth the effort. Also, braising the meat leaves you with an amazing stock that can be used later on in the week.
Having made this recipe with both lamb shank and osso bucco, I have to say that I enjoy the osso bucco a little bit better. We found a great meat vendor at our farmer’s market who suggested it. The osso bucco added a unique earthy flavor that paired really well with the mint.
Recipe courtesy of A16.
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