Osso Buco( 4 servings.)
Veal Shank( try to get less than 2 months old.) cut in 1 inch pieces. 8-12 pieces. Salt and Pepper. To Taste. Olive Oil as needed Fresh Garlic: 1 clove minced. Carrot-fine dice: 4 oz. Lemon Zest: 1 TBSP Brown Veal Stock( or beef stock-even chicken stock): 1 qt. white wine: 8 oz. Tomato Puree: 2 TBSP Garnish: Fresh Garlic: 1 clove minced Lemon Zest: 1 TBSP Italian Parsley chopped fine: 1 TBSP
1) season veal in salt and pepper and dredge in flour if desired. Saute them in olive oil until brown on all sides. 2) Add garlic and carrot. Saute briefly. 3) Add the lemon zest, wine, stock and puree. Bring to a boil and reduce to a simmmer. Braise on the stove and/or in a 325F oven until meat is tender but not quite falling off the bone, appx, 40-60 minutes. 4) Remove the cover and reduce the sauce until thick. 5) Transfer meat to a platter, ladle the sauce over it and sprinkle garnish(gremolada) over it. Enjoy! Stun your bourgeois friends!