Osso Bucco

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 sprig fresh rosemary
• 1 dried bay leaf
• 3 whole cloves
• 4 veal shanks (one pound each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup all-purpose flour, for dredging
• 1/3 cup olive oil
• 1 small onion, diced
• 3 small carrots, diced
• 2 stalks celery, diced
• 3 tablespoons tomato paste
• 1 cup dry wine
• 3 cups chicken stock or 3 cups water (or a combination of both)
• 5 tablespoons chopped flat-leaf italian parsley
• 3 tablespoons lemons, zest of

Recipe

• 1 place the rosemary, bay leaf and cloves in cheesecloth and tie with twine.
• 2 this will be your bouquet garni.
• 3 pat the veal shanks with a paper towel.
• 4 secure the meat at the bone with kitchen twine.
• 5 sprinkle with shanks with salt and pepper.
• 6 dredge the shanks in flour.
• 7 in a large dutch oven heat the olive oil.
• 8 add the shanks to the hot pan and brown on all sides, about 4 minutes per side.
• 9 remove the shanks to a plate.
• 10 in the same pot add the onion, carrots and celery.
• 11 season with salt and saute until soft, about 8 minutes.
• 12 add the tomato paste and mix well.
• 13 return the shanks to the pot and add wine.
• 14 simmer about 5 minutes.
• 15 add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
• 16 transfer the dutch oven to a 325 degree oven and cook for 2 hours.
• 17 after 1 hour check the cooking liquid in the pot and if necessary add more stock.
• 18 carefully remove the shanks from the pot.
• 19 cut off the twine and discard.
• 20 discard the bouquet garni.
• 21 pour all the juices over the shanks and garnish with the parsley and lemon zest.