Osso Buco With Pasta

• 6-8 sprigs fresh parsley, finely chopped
• 2 tbsp lemon zest
• 2 cloves garlic, finely chopped
• 8 pieces osso buco (veal shank)
• 1/4 cup seasoned flour
• 1 tbsp olive oil
• 2 tbsp butter
• 1 None onion, chopped
• 2 cloves garlic, minced
• 2 None carrots, chopped
• 2 stalks celery, chopped
• 1 None red pepper, seeded, chopped
• 1/2 cup white wine
• 2 (13.5 oz) cans diced tomatoes
• 2 cups beef stock
• 1 None bay leaf
• 2 sprigs fresh thyme
• 1.5 oz spiral pasta

1. Preheat oven to 325u0b0F. Dust veal in flour, shaking off excess. Heat oil and butter in a large Dutch oven. Brown osso buco on both sides for 2-3 mins. Transfer to a plate.
2. Add onion and garlic to pan and saute for 2-3 mins. Add carrots, celery and red pepper. Saute for 2 mins. Stir in wine and simmer for 1 min. Stir in tomatoes, stock and herbs. Return osso buco to pan and bring to a boil. Bake, covered, for 1 hour 30 mins. Stir in pasta and bake, covered, for another 25-30 mins, until pasta is tender. Season to taste.
3. Meanwhile, for the gremolata, combine all ingredients in a small bowl. Serve osso buco sprinkled with gremolata.

parsley, lemon zest, garlic, osso buco, flour, olive oil, butter, onion, garlic, carrots, stalks celery, red pepper, white wine, tomatoes, beef stock, bay leaf, thyme, pasta

Taken from recipes-plus.com/api/v2.0/recipes/35160 (may not work)