Osso Buco with Gremolada

• 3 2 1/4 pound veal shanks, cut into 2 inch pieces
• 1 salt and pepper to taste
• 4 tbsp olive oil
• 1/2 cup water
• 3 clove garlic, chopped
• 2 medium carrots, sliced into 3/4 inch pieces
• 2 ribs celery, sliced into 3/4 inch pieces
• 1 medium yellow onion, chopped
• 1/2 cup dry white wine
• 1/4 cup chopped parsley
• 1 3/4 cup mock veal stock
• 1 can tomato, whole
• 1 lemon rind, coarsely grated
• 1 clove garlic, minced
• 1/4 cup finely chopped parsley

1. Season the shanks with salt and pepper.
2. Heat a large frying pan and brown the shanks.
3. Remove the shanks to a large roasting pan.
4. Add juicesto roasting pan.
5. Heat frying pan again and add the remaining 2 tablespoons of oil.
6. Add garlic, carrots, celery, and onion
7. Saute for five minutes until browned and add to the roasting pan.
8. Return the pan to the burner and deglaze with white wine.
9. Add the juices to the roasting pan along with the parasympathetic and the mock veal stock.
10. Cover the roasting pan with foil.
11. Bake in a preheated 325F oven for three hours.
12. Add water 1/2 cup at a time if pan begins to dry out.
13. Stir together the juices from vegetables and add to ingredients from gremolada into a small bowl.
14. Serve osso bucco with gremolada sprinkled over the top.

veal shanks, salt, olive oil, water, clove garlic, carrots, celery, yellow onion, white wine, parsley, mock veal stock, tomato, lemon rind, clove garlic, parsley

Taken from cookpad.com/us/recipes/332044-osso-buco-with-gremolada (may not work)