Jen'S Osso Buco Alla Milanese

• 6 large osso buco, 300 grams, preferably white veal (2kg)
• 3/4 cups onion, finely chopped
• 6 cloves garlic cloves, finely chopped
• 3 Rosemary sprigs
• 1.5 tablespoon Tomato Paste
• 1.5 cup White Wine
• 3 cups unsalted beef broth
• 3 tablespoons Butter
• 3 tablespoons Olive Oil
• 3/4 cup Fresh parsley, finely chopped
• 6 cloves Garlic cloves, finely chopped
• 1.5 lemon rind, finely grated

1. 1. In braising pan, at high heat, add butter, olive oil, onion, 4 chopped garlic cloves and rosemary. Cook until translucent, then remove from pot and set aside. Keep the pot on the stove.
2. 2. Season meat with salt and pepper and dredge in flour. Shake well and place into the hot pot, searing until golden. Make sure meat is really dark when searing. Be generous with oil and waatch while browing.
3. 3. Remove osso buco to a platter, drain any excess fat, and add cooked onion to the pot. Pour in the wine, deglaze pan, and let evaporate (high heat helps do this faster) - takes about 15 mins on high
4. 4. Add tomatoe paste & all the stock and cover with a lid and simmer gently until meat is tender, at least 1.5 hours
5. 5. Once tender, sprinkle gremolata on meat (combine parsley, lemon rind and 4 garlic cloves) and cook 2-3 minutes more. Don't make gremolata too far in advance as lemon rind dries out.
6. 6. Remove osso buco and reduce sauce to desired thickness; strain if desired. Serve with saffron risotto or mashed potatoes

osso buco, onion, garlic, rosemary, tomato paste, white wine, unsalted beef broth, butter, olive oil, fresh parsley, garlic, lemon rind

Taken from www.epicurious.com/recipes/member/views/jens-osso-buco-alla-milanese-5a53a9f834e5592d86c51c11 (may not work)