Osso Buco

Instructions:

Tap a step number to check it off as you cook.

1. Season each veal shank with salt and pepper on each side. Lightly dredge with flour.

2. Drizzle 4 tablespoons olive oil into a heavy pot or enameled cast iron on high heat

3. Sear each side of the shank well until brown on all sides.

4. Pour in red wine to start the deglazing process. Remove the veal shanks from the pan and set them aside in a large bowl or pan. Continue deglazing the pan and pour the remaining liquid into your bowl.

5. Roughly chop your onion, carrot, celery, and garlic. Peel your lemon and de-stem rosemary sprigs. Add chopped veggies, rosemary, and half of the lemon peel and rosemary to a food processor until finely minced.

6. In the same pot, add 4 tablespoons of oil and your minced vegetables. Season lightly with salt and pepper, sauté for 5-7 minutes. Add tomato paste and remaining lemon peel & rosemary, and incorporate into the vegetables. Sauté for another 10 minutes.

7. Add Brodo and bring to a boil. Let simmer for 7 minutes to reduce & concentrate flavor.

8. Add veal shanks back into the pot and baste with the veggie broth mixture. Cover and set into a 325-degree oven.

9. After one hour, baste the liquid again. Cook for another hour or until meat starts to fall off the bone.

10. Remove from the oven, add your gremolata and serve!