Serves 4
| 4 thick Veal Shanks pieces | |
| 1 onion & 2 Carrots & 2 Celery, diced | |
| 2 cloves garlic, whole | |
| 1 cup white wine | |
| 1 cups beef stock | |
| rosemary & thyme & bayleaf | |
| Gremolata::::: | |
| ¼ cup finely chopped Fresh Parsley | |
| 1 Large Clove of Garlic, crushed | |
| Zest of One Lemon |
Season 4 veal shanks. In a large pan : oilve oil Veal: brown--remove Add the vegetables : 5-10 mins Return the osso buco
pour in 1 cup white wine : reduced * Add 2 tbsp tomato puree or 1 can tomtatoes
Pour in 1 cup beef stock Add herbs boil & simmer: 1-2 hours thicken the sauce Season
sprinkle the gremolata: mince 1/4 cup parsley &1 lemon zest &1 clove garlic together.
