Osso Buco

• 6 8 to 10 ounce veal shanks, tied with cooking twine around the circumference, then tiearound top and sides, like a present to secure meat in place. It will fall off the bone if you skip this step, it is very important
• 1 tbsp olive oil
• 1 tbsp butter
• 2 medium onions, finely chopped
• 1 carrot, finely chopped
• 1 stalk of celery, finely chopped
• 4 minced cloves of garlic
• 3 tbsp all purpose flour
• 1/2 cup dry white wine
• 1 1/2 cup chicken broth
• 1 1/2 cup beef broth
• 1 28 oumce can whole tomatoes, drained well, crushed and strain any excess liquid, you want them thick not juicy.
• 1 tsp italian seasoning
• 1 bay keave
• 1/2 tsp black pepper and salt to taste, plus more for seasoning meat
• 2 tbsp heavy cream
• 1 tsp hot sauce, such as franks brand
• 2 tbsp grated romano cheese
• 1 FOR GREMOLATA TOPPING( A BRIGHT ZESTY TOPPING SPRINKLED ON BY EACH PERSON AS THEY LIKE)
• 1/4 cup chopped parsley
• 4 clove of garlic, minced
• 2 tsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp zest of fresh lemon

1. Season veal with salt and pepper.In a large skillet heat oil and butter and brown veal on all sides removing to plate when brown.When they are finished add onion, carrot and celery to skillet, soften adfd flour and stir 2 minutes.
2. Add wine and whisk until smooth, bring to a boil add broths, tomato, pepper, italian seasoning, bay leave, hot sauce and cream boil 5 minutes whisking.Add romano cheese and stir in, remove from heat and proceed with cooking method.
3. FOR PRESSURE COOKER
4. Combine veal with sauce in pressure cooker.Cook on high pressure 1 hout, either natural or rapid realease is fine.
5. FOR CROCKPOT (SLOW COOKER)
6. Combine veal with sauce in crockpot, cook on low 8 to 9 hours
7. FOR OVEN BRAISING
8. Combine veal with sauce in baking dish with tight cover, cook at 325 for 2 hours.
9. Check once or twice to be sure the veal has enough liquid, add water if it is evaperating to much.
10. A tight cover will help prevent evaporation.
11. After 2 hours make sure meat is fall off the bone tender, if not cook a bit longer.
12. FOR ALL METHODS
13. When time is up remove meat to a platter, degrease sauce and boil to desired thickness.
14. Serve with Gremolata and extra romano cheese at the table.
15. MAKE GREMOLATA
16. Combine all ingredients well in a bowl.
17. Serve with mashed potatos, pasta or rice!

veal shanks, olive oil, butter, onions, carrot, celery, cloves of garlic, flour, white wine, chicken broth, beef broth, tomatoes, italian seasoning, bay keave, black pepper, heavy cream, hot sauce, romano cheese, topping sprinkled on, parsley, clove of garlic, olive oil, salt, black pepper, zest of fresh lemon

Taken from cookpad.com/us/recipes/345800-osso-buco (may not work)