Reply #1: Wow!

[hippywife]

You really did it up right! This sounds so rich and fabulous. Glad I could inspire such a creative recipe (even if I only contributed the lamb shanks part!) I'm dying to stick a spoon into that picture and taste it!

I brought my shanks home today. There are two very nice sized ones. They are in the freezer right now because she froze them not knowing when she'd be able to get them to me. They are vacuum sealed and the card that came with them says to use them with in 10 days or freeze them for up to six months. I'm thinking of seasoning them with some Sale alle Erbe della Marlunghe that I have in the cabinet. What think you?

The shanks come from Niman Ranch www.nimanranch.com Now can I think I can make the osso buco by braising the shanks whole and not having to cut them across the bone, can't I?

Thanx, again, for all your guidance in the other thread. Very, very much appreciated. :9