Osso Bucco (veal Shanks) With Lemon/tangerine Gremolata

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 1/2 cups onions, minced
• 1/2 cup carrot, finely chopped
• 1/2 cup celery, finely chopped
• 2 garlic cloves, minced
• 6 lbs veal shanks, see note
• salt and pepper
• 1/2 cup flour
• 1/2 cup olive oil
• 1 cup dry wine
• 1 teaspoon fresh basil
• 1/2 teaspoon dried thyme
• 3/4 cup chicken stock
• 3 cups tomatoes, chopped ripe . see note
• 1 tablespoon sugar
• 2 bay leaves
• gremolata
• 1 tablespoon lemon peel, grated
• 1 1/2 tablespoons tangerine peel, grated
• 1 tablespoon garlic, finely minced
• 3 tablespoons parsley, finely chopped

Recipe

• 1 note: shanks cut into 2 1/2 inch pieces, tied with string around the circumference.
• 2 note: i use 3 cups drained canned tomatoes chopped but cant remember can size so put fresh. both work.
• 3 heat oven to 350. melt butter in a dutch oven/casserole dish or use an electric frying pan for it all. add chopped carrots, celery and onion to butter until they are lightly colored.
• 4 in a heavy skillet heat 6 tbs olive oil. season veal and dredge in flour then brown on all sides including edges. add to casserole on top of vegetables.
• 5 deglaze the skillet by adding the cup of wine and scraping up the browned bits. boil till reduced to 1/2 cup. add stock, tomatoes and herbs, bring to a boil and pour over veal. make sure it comes at least 1/2 way up the side of the meat and add more wine or stock if needed.
• 6 cover the pot and bake in oven for 1 1/2 hours basting occasionally until meat is fork tender.
• 7 remove veal from casserole, and if you wish put meat in oven heated up to 450 on a plate until it browns and glazes. or just set it aside and keep warm.
• 8 to strain the sauce press through a fine mesh sieve until all juice is back in the pot. can be whizzed in the processor as well. heat to boiling.
• 9 add the lemon and tangerine peel, garlic and parsley, boil till reduced and thickened, season to taste with salt and pepper. pour over the meat. garnish with a few strips of zest from both fruits.
• 10 serve with risotto alla milanese or plain rice, and some crusty bread to put the marrow on and mop up the sauce.
• 11 if you have any leftovers enjoy, and if there is no meat but just sauce its wonderful over rice or noodles as a light supper.