Osso Boco

Serves 4

4-6 Veal Shanks - 1.5" Thick
Salt & Pepper
1/2 Cup Flour
2 Tbls. Olive Oil
2 Tbls. Butter
1 Cup Chopped Carrots
1 Cup Chopped Celery
1 Cup Chopped Onion
2-3 Tblsp. Chopped Garlic
1 Cup White Wine
2 Cups Beef Broth
3-4 Lemon Zests Strips
1 Can Whole Tomatoes (Broken Up A Little)
2 Tbl Chopped Thyme
2 Bay Leaves
Salt & Pepper To Taste

Salt & pepper the veal shanks & dredge in flour, dusting off excess. Add oil and butter to either a frying pan or a dutch oven (or roasting pan) and brown shanks on both sides. When browned, remove from pan, deglaze pan with the cup of wine. Or you can skip the deglazing and just remove the shanks, and start sauteing the carrots, celery , onions & garlic until they are softened, about 10 minutes. After the vegetables are softened, add the cup of wine and let it simmer for about 5 minutes. Place the browned shanks on top of the veggies and then add the remaining ingredients.

Cover pot/pan and braise in oven at 350 for 1.5 to 2 hours. Remove from pan and garnish with the gremolada.


1/4 Cup Toasted Pine Nuts
1 Tbl Lemon Zest
2 Tbl. Chopped Garlic
2 Tbl. Flatleafed Parsley

All Chopped. Top Each Shank With A Little Of The Gremolada.