Grease a deep skillet with butter. Roll the bones in flour, place in skillet, add salt and pepper and cook until well browned, turning the bones over occasionally during browning.
Add wine, tomatoes, and rosemary/sage/thyme mixture and continue cooking until wine evaporates. Add cup of water, cover skillet, and cook 1 hour, adding more water if necessary.
Five minutes before serving, add parsley, garlic, lemon peel and cook 2 minutes longer, turning bones over once.
Place bones on serving dish. Add 1 tablespoon stock to pan gravy, add butter, mix well, and pour over bones.
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© 1998 Ronald Florence Last modified: Sat Jan 31 21:24:20 EST 1998