Osso Bucco

• 4 6-oz veal or lamb shanks (1 1/2 pounds) with all visible fat removed
• 1 small carrot, diced
• 1/2 leek, white part only, sliced
• 1 small potato diced (3/4 cup)
• 1 teaspoon whole black peppercorns
• 1/3 cup dry white wine
• 2 cups fat-free chicken stock
• 2 cups fat-free beef stock
• VEGETABLE RELISH
• 2 tablespoon chopped red onion
• 2 tablespoons chopped scallions, white part only
• 1/4 cup diced zucchini
• 1 small red pepper, seeded and diced
• 1 garlic clove, minced
• 1/4 cup diced tomato
• pinch freshly ground pepper
• 2 tablespoons chopped parsley
• GREMOLADA
• 1 tablespoon grated lemon zest
• 1/2 cup finely chopped parsley
• 2 cloves garlic, finely chopped

1. Lightly spray a large, heavy saucepan or a dutch oven with non-stick cooking spray. Place over medium-high heat until drops of water bead on surface. Cook shanks until browned on all sides. Remove shanks from the pan and set aside.
2. Combine the carrot, leek, potato, black peppercorns and white wine in the same saucepan and cook over medium heat for 2 minutes. Add the stocks and bring to a boil. Put the shanks back into saucepan, cover and cook over medium-low heat until meat is fork tender, about 1 1/2 hours.
3. Meanwhile, combine all vegetable relish ingredients in a skillet and cook over medium-low heat until tender but still firm. Set aside.
4. Combine all the gremolada ingredients in a bowl, mix well, and set aside.
5. Lift the shanks out of the saucepan and set aside, covered to keep warm. Strain the liquid through a strainer or colander lined with cheesecloth. Return the liquid to the pan and cook over medium-high heat until reduced by half.
6. Serve each shank with 1/4 cup of the vegetable relish and 2 tablespoons of sauce. Sprinkle 1 tablespoon gremolada over the top of each serving.

veal, carrot, only, potato, whole black peppercorns, white wine, chicken, beef stock, vegetable relish, red onion, scallions, zucchini, red pepper, garlic, tomato, freshly ground pepper, parsley, lemon zest, parsley, garlic

Taken from www.epicurious.com/recipes/member/views/osso-bucco-50033818 (may not work)