Osso Buco

• 6 veal shin pieces (3-3.5 lbs)
• 4 T flour
• 7 T butter
• 1 1/2 T chopped carrots
• 2 T chopped clerey
• 2 onions chopped
• 6 cloves garlic, finely chopped
• 1 cup white wine
• 4 dried bay leaves
• 2 tsp tomato sauce
• 6.5 C beef stock
• 2 T fresh parsley finely chopped
• zest of 2 lemons and 2 oranges

1. Season veal with salt and pepper. Dust meat with flour and pat away excess. Hear large pan over high heat and add half the butter, when butter foams, add veal pieces, brown on both sides, and set aside. Preheat oven to 400
2. Turn heat under pan to medium, add rest of butter and carrots and stir for one minute. Add celery, onion and 3 cloves of garlic. Cook, stirring until vegetables are soft (10 min)
3. Add wine and loosen and sediment from bottom of pan. When wine has almost evaporated add bay leaves and tomato sauce. Cook over med heat 10 min.
4. Put veal in roasting pan. add vegetable mixture then beef stock. Cover pan with foil and cook for 2 hours or until meat is fork tender.
5. Gremolata is parsley, 3 cloves of garlic and orange and lemon zest mixed well in a bowl. Sprinkle over Osso Buco.

veal shin, flour, t, t, t, onions, garlic, white wine, bay leaves, tomato sauce, beef stock, t

Taken from www.epicurious.com/recipes/member/views/osso-buco-50178162 (may not work)