Osso Bucco Fit for a Queen!

• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• 6 (1/2-pound each) veal shanks or lamb shanks
• 1/2 cup vegetable oil
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 4 garlic cloves, minced
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 fresh rosemary sprig
• 1 1/2 cups dry white wine
• 1 tablespoon tomato paste
• 3 cups veal stock or chicken broth (see page 200), plus more as needed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon grated lemon zest

1. Preheat the oven to 325F.
2. Put the flour on a plate and season it with salt and pepper.
3. Pat the shanks dry with paper towels.
4. Dredge each shank in the seasoned flour, making sure to shake off any excess flour.
5. Heat the vegetable oil in a heavy Dutch oven or large saute pan set over high heat until just smoking.
6. Working in batches so as not to crowd the pan, place shanks in the oil in a single layer.
7. Cook the shanks until browned on each side, about 4 minutes per side.
8. Remove the shanks from the pan and set aside.
9. Reduce the heat to medium high, then add the butter, carrots, celery, and onion to the pan and saute for about 8 minutes or until the vegetables begin to soften.
10. Add the garlic and saute for 2 more minutes.
11. Meanwhile, make a bouquet garni: place the thyme, bay leaves, and rosemary on a square of cheesecloth, gather the corners at the top, and tie the cloth closed with some kitchen twine.
12. Add the bouquet garni to the sauteed vegetables.
13. Increase the heat to high and add the wine.
14. Bring the mixture to a boil and cook, making sure to scrape up the browned bits at the bottom of the pan, until the liquid is reduced by about half, about 10 minutes.
15. Add the tomato paste and stir to combine.
16. Return the shanks to the pan and add the stock and diced tomatoes.
17. Cover the pan and place it in the oven.
18. Now, go make yourself a cocktail and wait.
19. This dish will need to braise for 1 1/2 to 2 hours or until the meat is super-tender and falling off the bone.
20. Check on it occasionally to make sure theres enough liquid in the pan.
21. The shanks should be submerged in liquid by about three-fourths of the way up the shank.
22. If the pan dries out some, just add more stock.
23. Flip the shanks a couple of times during cooking so that both sides sit in the amazing juice for a while.
24. The meat is done when it is falling off the bone.
25. Transfer the shanks to a serving platter.
26. Remove the bouquet garni and discard.
27. Spoon the liquid from the pan over the shanks and sprinkle with the parsley and lemon zest.
28. Sandys first restaurant job out of culinary school was at a locally owned restaurant here in Austin called Jeffreys.
29. This restaurant has a fabulous reputation and Sandy was lucky enough to work with amazing chefs who inspired and challenged her in the kitchen and taught her many invaluable lessons.
30. One of her most vivid memories of working there was the excitement around the addition of osso bucco to their menu each fall.
31. Rich and decadent, it was only around for a limited time.
32. Our osso bucco recipe is a nod to the talented crew at Jeffreys.

allpurpose, salt, veal, vegetable oil, butter, carrots, celery, onion, garlic, thyme, bay leaves, rosemary, white wine, tomato paste, veal stock, tomatoes, flatleaf, lemon zest

Taken from www.epicurious.com/recipes/food/views/osso-bucco-fit-for-a-queen-378248 (may not work)