Osso Bucco

Ingredients

• 6 Veal Shanks (2 Inch Thick)
• 1/2 Cup All-Purpose Flour
• Salt & Pepper
• 1/2 Stick 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 Can Diced Tomatoes
• Gremolata Topping:
• Finely Grated Zest Of 2 Lemons
• 1 Clove Garlic Finely Minced
• 4 Tablespoons Fresh, Chopped Parsley

Directions

Preheat the oven to 300 degrees F. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate and pour off any fat. Add the remaining butter, and the vegetables. Sauti the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce. Add the tomatoes and mix well. Return the shanks to the pan, cover and place in the oven for at least 2-1/2 hours. Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the gremolata topping and serve. Good with risotto.

Submitted 6/13/05.
Source: Modified recipe found on internet
Submitted By: Panzey Wallace
panzey@yahoo.com
Osso Bucco