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Osso Bucco

6 to 7 lbs. veal shanks
3/4 cup flour
2 T olive oil
2 T butter
1 onion, chopped coarse
2 shallots, chopped
5 lg cloves garlic, chopped
zest of a small lemon
28 oz. or 2 16 oz. can(s) plum tomatoes, chopped
2 cups red wine
2 cups homemade beef stock
1/2 t dried basil
1/2 t dried thyme
1/2 t dried oregano
2 bay leaves
1/2 t salt
6 black peppercorns
1 T balsamic vinegar
1/2 lb crimini mushrooms, stems removed and caps cut into 1/2" pieces
1/2 lb shiitake mushrooms, stems removed and caps cut into 1/2" pieces
1/2 lb portabello mushrooms, stems removed and caps cut into 1/2" pieces
1 T butter
1/2 cup madeira wine
1/2 cup water
1 T lemon juice

Preheat oven to 275 degrees F.

Coat shanks in flour/salt & pepper mixture. In dutch oven or heavy
roaster, heat half of the oil and the butter over high heat. Sear
shanks on all sides to seal. Remove shanks to paper towels, pat
dry. Reduce heat to medium.

Add remaining oil to roaster. Add onions, shallots and garlic,
and cook for 10 minuts. Pour off any excess oil.

Add lemon zest, tomatoes, wine, stock, spices and vinegar. Increase
heat and bring to a boil. Reduce heat and simmer for 15 minutes.

Return shanks to roaster and place roaster in oven. Cook 2 1/2 to
3 hours.

Remove shanks to platter and place in oven with temperature reduce
to war.

Saute mushrooms in butter for 5 minutes over medium heat in large
saucepan. After removing bay leaves, pour mixture from roasting
pan into blender and puree. Pour into saucepan with mushrooms.
Add madeira, water and lemon juice. Cook sauce over medium heat
until cooked through.

Pour sauce over shanks or serve on the side.

Serves 6


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