Budget: Osso Buco Recipe

• 1/4 c. All-purpose flour Salt Pepper
• 4 lb Veal shanks, cut into 2-inch pcs
• 1/4 c. Extra virgin olive oil
• 4 x Celery stalks, minced
• 3 x Carrots, minced
• 2 x Onions, minced
• 3 x Garlic cloves, chopped
• 1 1/2 c. White wine
• 1 1/2 c. Chicken stock
• 1 tsp Dry sage
• 1 tsp Dry rosemary
• 1 x Bay leaf
• 1/4 c. Tomato paste
• 1/2 c. Fresh parsley, minced
• 2 Tbsp. Grated lemon rind
• 4 x Garlic cloves, chopped

1. Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce.
2. As a bonus, the centre of the bone is filled with delicious marrow, that can be scooped out with a small spoon.
3. In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper.
4. Add in a few pcs of veal and shake; repeat with remaining veal.
5. In Dutch oven, heat oil over medium-high heat; brown shanks in batches.
6. Remove shanks and set aside.
7. Add in celery, carrots, onions and garlic; cover and cook over low heat for about 8 min or possibly till onions are softened.
8. Return veal to pan.
9. Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil.
10. Reduce heat; cover and simmer, stirring occasionally, for 60-70 min or possibly till veal is tender.
11. Stir tomato paste into pan; cook, uncovered, for about 15 min or possibly till sauce is thickened.
12. Season with salt and pepper to taste.
13. Throw away bay leaf.
14. Gremolata: Meanwhile, in small bowl, combine minced parsley, lemon rind and garlic.
15. Sprinkle Gremolata over individual servings.
16. Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

allpurpose, veal shanks, extra virgin olive oil, celery stalks, carrots, onions, garlic, white wine, chicken, sage, rosemary, bay leaf, tomato paste, fresh parsley, lemon rind, garlic

Taken from cookeatshare.com/recipes/budget-osso-buco-94737 (may not work)