Olive Garden Ossobuco With Gremolata

• 4 lbs veal shanks
• sea salt, to taste
• 2 teaspoons fresh parsley, chopped
• 2 teaspoons fresh thyme, chopped
• 2 sprigs fresh rosemary
• 2 tablespoons extra virgin olive oil
• 1 cup celery, diced
• 1 cup onion, diced
• 1 cup carrot, diced
• 2 Italian plum tomatoes, quartered
• 3 fresh garlic cloves, chopped
• 12 ounce porcini mushroom, dried
• 1 cup red wine
• 6 cups beef broth
• 1 bay leaf
• 1 lemon rind

1. Pre-heat oven to 325F.
2. Season veal shanks with salt and herbs.
3. Let rest for 2 hours.
4. Soak dried mushrooms in water.
5. Follow package directions and drain when recommended.
6. Heat 2 tbsp of extra virgin olive oil in a heavy skillet over medium flame.
7. Brown veal shanks on all sides.
8. Add diced vegetables, tomatoes, drained mushrooms and 2 garlic cloves.
9. Allow to cook for 6 minutes.
10. Add wine, beef broth, and bay leaf.
11. Bring to a boil, remove from heat and cover.
12. Transfer to preheated oven.
13. Allow to cook for at least 4 hours.
14. When veal is very tender, remove from pan and set aside.
15. Drain sauce from pan into a strainer.
16. Remove bay leaf and rosemary sprig.
17. Mash juice and vegetables through the strainer to achieve a smooth consistency.
18. GREMOLATA - Boil 2 cups of water in a small sauce pan.
19. Add lemon peel.
20. Allow to boil for 1 minute.
21. Remove and allow to slightly cool.
22. Chop blanched lemon peel, parsley and remaining garlic cloves.
23. Place Ossobuco on a serving platter.
24. Pour the drained, smooth sauce over top and sprinkle with Gremolata.
25. Serve immediately along with polenta or mashed potatoes.

veal shanks, salt, fresh parsley, fresh thyme, rosemary, extra virgin olive oil, celery, onion, carrot, italian plum tomatoes, garlic, porcini mushroom, red wine, beef broth, bay leaf, lemon rind

Taken from www.food.com/recipe/olive-garden-ossobuco-with-gremolata-351118 (may not work)