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Osso Bucco
Serves 4
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Ingredients:
| 4 beef shanks |
| 1 cup flour |
| 1/4 cup olive oil |
| 1 onion, diced |
| 1 fresh fennel bulb, diced |
| 1 carrot, diced |
| 1 bay leaf |
| 4 cups beef stock |
| 2 cups red wine |
| 2 tablespoons Italian seasoning |
| Salt, to taste |
| Pepper, to taste |
- Dredge meat in flour, salt & pepper.
- In large skillet on med-high heat, add oil. When hot, add shanks, brown on both sides, remove and set aside. In same pan add vegetables, bay leaf and wine. Reduce by half, then add back in the meat, the stock & seasoning. Bring to boil, then reduce to simmer, cover and cook 1 1/2 to 2 hours.
- Serve with risotto or mashed potatoes & sprinkle with Gremolata.
| 1 bunch Italian parsley |
| 1 tablespoon lemon zest |
| 1 tablespoon red pepper flakes |
| 2 clove garlic, minced |
- Place all ingredients in food processor and pulse 6 times or chop all by hand until semi-fine.
| Course: | Dinner |
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