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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.

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