Osso Buco

• 1/4 cup extra light olive oil
• 6 butchered veal shanks, about 2 inches thick (pork or beef shanks can also be substituted)
• 1/4 cup all-purpose flour
• 1 cup white wine for deglazing
• 1 large onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 bay leaf
• 5 sprigs thyme
• 1 sprig rosemary
• 5 garlic cloves, minced
• 1/4 cup tomato paste
• 2 strips orange peel
• zest of 1 orange, freshly grated
• 3 stalks Italian parsley, minced
• For the demi-glace:
• 1 gallons beef stock reduced to 1 quart
• 1 Tablespoon of flour
• 1/2 stick of butter

1. For the demi-glace: reduce the beef stock and add flour and butter to thicken. Reserve at a gentle boil.
2. Preheat oven to 325u0b0.
3. Heat olive oil in a large Dutch oven over high heat.
4. Coat veal shanks in flour, making sure to shake off any excess flour.
5. Sear the shanks in the hot oil until golden on both sides, remove to a plate, and set aside.
6. Add onion, celery, and carrots to the searing oil. Stir to coat, and cook three minutes.
7. Add bay leaf, thyme, rosemary, and stir.
8. Add strips of orange peel.
9. De-glaze with white wine to loosen any bits sticking to the pan.
10. Saute for another five minutes, or until vegetables are softened and liquid is mostly reduced.
11. Add garlic and tomato paste; cook 3-5 more minutes.
12. Pour the sauce into a large baking dish; make sure the bottom of the dish is completely covered.
13. Top sauce with the shanks, and pour the demi-glace, covering the shanks.
14. Cover the top of baking dish tightly: first with parchment paper, then with aluminum foil.
15. Bake at 325u0b0 for at least 2 hours, or until the veal shanks are tender and falling off the bone.

ubc, veal shanks, ubc, white wine, onion, carrot, celery stalk, bay leaf, thyme, rosemary, garlic, ubc, stalks italian parsley, beef stock, flour, butter

Taken from www.epicurious.com/recipes/member/views/osso-buco-51185601 (may not work)