Osso Bucco with Gremolata

Osso Bucco

6 servings

Ingredients

·       2 sprigs – Rosemary

·       2 sprigs - Thyme

·       1 - Bay leaf

·       3 lb. - Veal shank

·       1/2 C Flour for dredging

·       Kosher salt

·       Pepper

·       1/4 C - Canola Oil

·       1 Small yellow onion, diced

·       2 Carrots, diced

·       2 Celery stalks, diced

·       2 T - Garlic, minced

·       1 T - Tomato paste 

·       2 C Red Wine

·       4 C Beef Stock

·       1/2 lb. button mushrooms

Directions

1.     Remove the shanks from the refrigerator 45 minutes before cooking, salt & pepper them

2.    Preheat oven to 350° degrees

3.    Heat canola oil in an oven-proof pan

4.     Dredge the shanks in flour

5.    Sear the shanks in in the canola oil for about 2 minutes per side. Remove them and set aside

6.    Add celery, carrots and onions to the pan, salt them to draw out the moisture and sauté for 8 - 10 minute

7.    Tie together: Thyme & Rosemary

8.    Add in Garlic and sauté for 45 seconds

9.    Pour in the wine and scrape the brown bits from the bottom of the pan

10.  Add in beef stock, tomato paste, bring to a simmer

11.   Add the shanks back into the pan, cover and put in the oven

12.  Roast for 3.5 hours

Serve with 3 pounds of mashed potatoes or 2 C of orzo. Garnish with gremolata.

  

Ingredients for Gremolata

·       1/3 C Breadcrumbs

·       2 T EVOO

·       1 Lemon, 

·       Salt & pepper

·       3 T Parsley, finely chopped