Italian Osso Buco

Italian Osso Buco

3 lbs. veal shanks

salt and pepper

1/4 C. vegetable oil

2 T. garlic minced

12 whole peeled shallots

2 C. white wine

juice of two oranges

1 t. dijon mustard

4 C. beef broth

4 roma tomatoes roughly chopped

2 T. tomato paste

2 sprigs fresh rosemary

4 sprigs fresh thyme

4 oz. butter

Season veal shanks with salt and pepper. Heat the vegetable oil in a skillet and saute veal shanks until brown on all sides. Remove meat from pan and reduce heat to medium. Add garlic and shallots, saute briefly.

Add white wine, orange juice and dijon mustard, reduce by half. Add the beef broth, tomatoes, fresh herbs and tomato paste. Return the veal shanks to the pan. Cover and bring to a boil. Reduce to a very slow simmer and cook for 1 1/2 to 2 hours or until meat pulls away from the bone.

Remove the shanks from the pan and return the juice to a boil. Gradually add the butter until the sauce thickens. Add salt and pepper to taste.

Serves 4.

Serve with Gremolata: combine and process 3 large garlic cloves, 1 tablespoon lemon zest and 1/2 cup fresh minced parsley until it is finely minced.

Stir into the broth just before serving, 3 Tablespoons of the gremolata.