Osso Buco

Ingredients

• 8 Cross cut veal shanks (5-6 lbs)

• ½ Cups All purpose flour

• 2 Tablespoons Olive oil

• 3 Tablespoons Unsalted butter

• 2 Medium onion thinly sliced

• 3 Small carrot finely chopped

• 2 Celery rib finely chopped

• 4 Garlic clove finely chopped

• 1 Cup Dry white wine

• 1 Cup Beef broth

• 28 Ounces Can of diced fire roasted tomato

• 1 Cup Kalamata olives pitted chopped

• 1 ½ Teaspoons Thyme leaves fresh

• 2 Parsley sprigs

• 1 Bay leaves

• 1 Teaspoon 1 salt

• ½ Teaspoons Fresh ground black pepper

Gremolata

• 3 Tablespoons Parsley flat leaf fresh finely chopped

• 1 Garlic cloves finely minced

• 1 Teaspoon Each of fine Lemon zest and orange zest

Preparations

Rinse and pat shanks dry. Season well with salt and pepper.

Put the flour in a gallon plastic, add shanks in batches, and shake well to coat, then remove excess. Discard flour.

Heat the oil and 2 tbsp of butter over med-hi heat and sear the shanks turning once.

Brown the shanks for 5 to 6 minutes each side, transferring to a plate. Reduce heat to low and add the remaining tbsp of butter to the ovenproof skillet

Prep remaining ingredients for stew reserving the last four for the gremolata. Add onions, carrots, celery and garlic to the ovenproof skillet over medium heat cook about 5 minutes.

Add remaining stew ingredients and bring to a boil. Preheat oven to 325.

Lay the shanks in one layer and cover. Place on middle rack in oven and cook for about 2 1/2 hours until very tender.

Gremolata- prepare the garlic cloves, orange and lime zest and parsley for the gremolata. Mix in a small bowl and cover.

Lay down a smattering of mashed potatoes and top with some of the gravy then one of the shanks. Top with the gremolata and serve immediately .

Urban Cowgill 2016