Osso Buco

Ingredients

• Finely Grated Zest Of 2 Lemons
• 1 Clove Garlic Finely Minced
• 4 Tablespoons Fresh, Chopped Parsley
• 6 Crosscut Veal Shanks (2 Inch Thick)
• 1/2 Cup All-Purpose Flour
• Salt & Pepper
• 1/2 Cup Butter
• 2 Tablespoons Olive Oil
• 1 Medium Onion, Finely Chopped
• 3 Stalks Of Celery, Finely Chopped
• 2 Cloves Of Garlic, Minced
• 2 Carrots, Finely Chopped
• 1/2 Bottle Dry White Wine
• 1 Cup Chopped Tomatoes

Instructions

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   Dust each shank with flour, salt and pepper.

3. 3

   In a large oven proof pan, melt 1/2...: In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides.

4. 4

   Remove to a separate plate and pour off...: Remove to a separate plate and pour off any fat.

5. 5

   Add the remaining butter, and the vegetables.

6. 6

   Saute the vegetables until tender, then add the...: Saute the vegetables until tender, then add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce.

7. 7

   Add the tomatoes and mix well.

8. 8

   Return the shanks to the pan, cover and...: Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours.

9. 9

   Mix together the gremolata topping, and serve one...: Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top.

10. 10

    Sprinkle with the gremolata topping and serve with...: Sprinkle with the gremolata topping and serve with Risotto Milanese alongside.