osso bucco

lamb shanks
onions
garlic cloves
tomatoes 2 cups
rosmary
red wine 2 cups
1 cup broth
mushrooms
bay leaf

flour and brown shanks. drain oil. add diced onion and brown lightly. add wine, broth and veggies and herbs. cover and back at 325 for 2.5 - 3 hours. serve with polenta, delish.