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Osso Bucco
Serves 4
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Ingredients:
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| 4 beef shanks+ Add to Shopping List |
| 1 cup flour+ Add to Shopping List |
| 1/4 cup olive oil+ Add to Shopping List |
| 1 onion, diced+ Add to Shopping List |
| 1 fresh fennel bulb, diced+ Add to Shopping List |
| 1 carrot, diced+ Add to Shopping List |
| 1 bay leaf+ Add to Shopping List |
| 4 cups beef stock+ Add to Shopping List |
| 2 cups red wine+ Add to Shopping List |
| 2 tablespoons Italian seasoning+ Add to Shopping List |
| Salt, to taste+ Add to Shopping List |
| Pepper, to taste+ Add to Shopping List |
- 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+ Add to Shopping List |
| 1 tablespoon lemon zest+ Add to Shopping List |
| 1 tablespoon red pepper flakes+ Add to Shopping List |
| 2 clove garlic, minced+ Add to Shopping List |
- Place all ingredients in food processor and pulse 6 times or chop all by hand until semi-fine.
| Course: | Dinner |
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