Osso Buco is Italy's answer to pot roast. It's elegant and delicious! You'll need:
•6 veal shanks, 8-10 ounces each
•1/4 cup olive or peanut oil
•2 cups red wine
•2 cups chicken broth
•2 medium onions, chopped
•2 medium carrots, chopped
•2 medium celery ribs, chopped
•5 garlic cloves, minced or pressed
•4 Roma tomatoes, peeled and chopped OR 1-14.5 ounce can of diced tomatoes, drained
•3 bay leaves
•1 teaspoon rosemary, chopped fresh or dried
•1 teaspoon thyme, dried or fresh
To finish the sauce:
•1 Tablespoon fresh lemon juice
•1 teaspoon minced fresh parsley
•1/2 teaspoon oregano, dried?
For the gremolata:
•¼ cup fresh parsley, minced
•Zest of one lemon (or strips of lemon peel, minced)
•2 garlic cloves, minced or pressed
1.Preheat oven to 325 Fahrenheit or 165 Celsius.
2. Pat shanks dry and season with salt and pepper. In Dutch oven or other heavy pot, heat oil until smoking. Add shanks and sear them on all sides.
3.Remove shanks and add chicken broth to the pot and deglaze, scraping up delicious bits of meat. Pour broth into a bowl and reserve.
4.Lower heat to medium. Add all vegetables but tomatoes and saute until soft and translucent, about five minutes.Add wine, tomatoes, bay leaves, rosemary and thyme. Season with more salt and pepper. Return browned beef shanks to pot. Add enough of the broth so the liquid covers about 2/3 of the shanks. Reserve rest of broth for later use.
5.Bring shanks to a boil on medium.If lid isn't tight fitting, cover pot with aluminum foil and then lid. Place in preheated oven and bake for 1 1/2 to 2 1/2 hours. Check meat first at 1 1/2 hours. If not fork tender, continue checking every half an hour until ready to serve.
6.While shanks are braising, make the gremolata.
7.Remove tender shanks from pot, cover with foil and set aside.
8.Add 1/2 teaspoons oregano to pot along with reserved broth. Simmer broth/wine until slightly reduced, about 20 minutes. Salt and pepper to taste. Add one tablespoon of lemon juice and a sprinkling of chopped parsley to brighten the sauce.
9.To serve: spoon mashed potatoes onto a plate or shallow bowl. Top with beef shank, drizzle reduced sauce over the top and finish with a sprinkling of gremolata.
I recommend starting your Sunday dinner with a garden salad and finishing it with Mocha Almond Sundaes, a hub I plan to publish on Monday, March 5th.