Osso Buco With Artichoke And Lemon

• 8 None veal osso buco (about 4 1/2 lb)
• 1/4 cup all-purpose flour
• 1 tbsp olive oil
• 2 1/2 tbsp butter
• 1 None medium Spanish onion, finely chopped
• 3 cloves garlic, thinly sliced
• 3/4 cup dry white wine
• 1 cup beef stock
• 1 (14 oz) jar artichoke hearts, drained, halved
• 1/4 cup lemon juice
• 2 tbsp coarsely chopped fresh flat-leaf parsley leaves
• 2 tsp lemon zest

1. Preheat oven to 350u0b0F.
2. Coat veal in flour, shaking off excess. Heat 1/2 tbsp oil and 1 tbsp butter in a large frying pan over medium-high heat. Working in batches, cook veal until browned all over. Stand veal upright in a large, deep baking dish.
3. Add remaining oil and butter to frying pan. Cook onion and garlic, stirring, until onion softens. Add wine, beef stock and 1/2 cup water. Bring to a boil then reduce heat and simmer for 5 mins, or until mixture reduces by 1/3. Pour over veal. Cover with a lid or foil and transfer to oven for 1 hour 15 mins.
4. Stir in artichokes and 1 tsp lemon zest. Cook, covered, for another 30 mins, or until veal is tender.
5. Serve veal and artichoke drizzled with lemon juice and sprinkled with parsley and remaining lemon zest.

veal osso buco, allpurpose, olive oil, butter, spanish onion, garlic, white wine, beef stock, lemon juice, parsley, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/34041 (may not work)