Osso Buco

I got this one from Giada too! I never eat veal, but it's delicious, so when it's on sale, I go for it. I found some nice looking veal shanks on sale the other day, and I'd always wanted to try Osso Buco! This serves 2

Ingredients nocoupons

• 2 bone in Veal Shanks
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 dry bay leaf
• 2 whole cloves
• Sea salt and freshly ground black pepper
• All purpose flour, for dredging
• Some EVOO
• 1 small onion, diced into 1/2-inch cubes
• 2 small carrots, diced into 1/2-inch cubes
• 2 stalks celery, diced into 1/2 inch cubes
• 2 tomatoes, diced
• 1 cup dry white wine
• 1 cup chicken stock
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• zest of 1 lemon

Directions

1. Pat veal shanks dry with paper towels to remove any excess moisture and season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

2. In a large Dutch oven pot or pressure cooker, heat EVOO until smoking. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

3. In the same pot, add the onion, carrots and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomatoes and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. If you want to use your crock pot, now would be a good time to transfer.

4. Add the herbs and chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Or in the crock pot for a few hours, or in a pressure cooker for 20 minutes.

5. Remove and discard any branches and cloves from the pot and garnish with chopped parsley and lemon zest.

Serve over rice, pasta, or couscous!

Osso Buco means hole in the bone. Suck out the bone marrow without choking on it! This one is a keeper. Next time I will make more.