Osso Bucco

• 3 tablespoons olive oil
• flour, seasoned with
• salt and pepper
• 6 veal shanks, 2 to 3 inches
• 4 tablespoons butter
• 1 1/2 cups chopped onions
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 teaspoon chopped garlic
• 2 slices orange zest
• 2 slices lemon zest
• 1 1/2 cups white wine
• 1 cup chicken stock
• 1 (16 ounce) can chopped tomatoes
• salt
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1 bay leaf
• parsley
• pepper
• gremolata
• 1 bunch parsley, chopped
• 5 garlic cloves, chopped
• orange zest
• 1 lemon, zest of

1. preheat oven to 350.
2. on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
3. add butter, add veggies and zests, stir til softened.
4. add white wine, stir, add remaining ingredients.
5. return veal to pot, cover and cook 1 1/2 hours.
6. remove veal and keep warm.
7. pour sauce into blender, puree.
8. pour over veal and serve, top w/gremolata.
9. to make gremolata chop all ingreds together.
10. serve w/risotto.

olive oil, flour, salt, veal shanks, butter, onions, carrot, celery, garlic, orange zest, lemon zest, white wine, chicken stock, tomatoes, salt, thyme, basil, bay leaf, parsley, pepper, gremolata, parsley, garlic, orange zest, lemon

Taken from www.food.com/recipe/osso-bucco-47943 (may not work)