Beef Veal: Osso Buco 07 by Recipe Cottage

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	Osso Buco 07

		Osso Bucco 4 veal shanks, 1-1/2" thick salt freshly ground pepper 2 tablespoons olive oil 1 cup chopped onions 1 cup chopped carrots 1/2 cup chopped celery 1 clove garlic, chopped 1 cup dry white wine 1 1/2 cups chopped canned tomatoes and their juice 2 cups chicken or veal stock 1 bay leaf 2 parsley stalks For a smoother thicker texture, you may puree the sauce in a food processor then pour it back over the shanks. Spice up the recipe, if desired, with a few drops of hot pepper sauce. If you do not have a stove to oven pot, then use a skillet and a covered baking dish. Preheat oven to 325 deg. F. Season shanks with salt and pepper. Heat oil in a heavy oven proof pot on high heat. Add shanks and brown well on each side, about 2 minutes. Remove from skillet. Reduce heat to medium. Add onions, carrots, celery and garlic and saute until softened, about 2 minutes. Pour in wine and bring to a boil, scraping up any bits on base of pot. Stir in remaining ingredients and bring to a boil. Return shanks in a single layer. Liquid should come three quarters of the way up the shanks. Add more stock, if needed. Cover and bake for 1-1/2 to 2 hours or until shanks are fork tender. Meanwhile make the gremolata. Combine all ingredients and reserve. Remove shanks from liquid with a slotted spoon and reserve. If sauce is too thin, bring to a boil and reduce until slightly thickened. Place shanks in serving dish, pour the sauce over them and sprinkle with gremolata. Gremolata 1 clove garlic, minced 1/4 cup finely chopped parsley 1 tsp finely chopped lemon zest 1/2 tsp finely chopped fresh rosemary Combine ingredients and reserve.