Osso Buco

Total preparation and cooking time: 2-1/4 hours

» 4 lbs veal cross cut shanks, cut 1½ inches thick
» 2 tablespoons olive oil
» 1 teaspoon salt
» 1 cup chopped onion
» ½ cup finely chopped carrot
» 3 cloves garlic, crushed
» 1 can (14½ to 16 ounces) Italian-style diced tomatoes, undrained
» 1 cup dry white wine
» 1 teaspoon dried basil leaves

Gremolata:
» 1 tablespoon chopped fresh parsley
» 2 teaspoons shredded lemon peel
» ½ teaspoon finely chopped garlic

1. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add veal shanks, 1/3 at a time, and brown evenly, turning occasionally; add remaining 1 tablespoon oil as needed. Remove shanks from pan; season with salt.

2. Add onion, carrot and crushed garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return shanks to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 1½ hours or until veal is tender.

3. Meanwhile in small bowl, combine Gremolata ingredients; set aside.

4. Remove shanks to warm platter. Skim fat from cooking liquid. Cook liquid over high heat until slightly thickened, stirring occasionally. Spoon approximately ¾ cup sauce over shanks. Sprinkle shanks with Gremolata; serve with remaining sauce.

Makes 6 servings

Tips:
*Veal cross cut shanks may be tied with string to help retain shape, if desired.
*To prepare in oven, use tightly covered Dutch oven or roasting pan. After shanks are added to tomato mixture, cook in preheated 325ºF oven; cooking time remains the same.