Simple Osso Bucco

• Gluten free

• Meat

  • 2 Beef or veal shanks

• Produce

  • 1 Bay leaf
  • 1 Carrot
  • 1 stalk Celery
  • 4 cloves Garlic
  • 2 tbsp Lemon, zest
  • 1 Onion
  • 2 tbsp Parsley, fresh
  • 2 sprigs Thyme

• Canned Goods

  • 4 cups Beef stock
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

Found on tasteofdivine.com

Description

Ingredients

• 2 tablespoons olive oil
• 2 beef or veal shanks (look for ones with a lot of marrow)
• 1 onion
• 1 carrot
• 1 stalk celery
• 2 cloves garlic
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 sprigs of thyme
• 4 cups beef stock
• salt and pepper to taste
• 2 tablespoons lemon zest
• 2 cloves garlic
• 2 tablespoons fresh parsley

Directions

• Generously season meat with salt and pepper.
• Add oil to dutch oven or deep cast iron pan. Sear meat on high heat-a couple of minutes each side. Remove meat from pan and set aside.
• Finely chop onion, carrot, celery, and garlic and saute on medium heat until browned. Add salt and pepper to taste.
• Add wine to deglaze pan. Cook for a few minutes until wine is reduced by half. Add tomato paste and stir.
• Return meat to pan, add bay leaf, thyme, and add enough stock to cover meat most of the way (doesnt have to be submerged).
• Bring liquid to a boil, then reduce heat to a light simmer. Cover pan and leave the lid slightly ajar.
• Simmer on low heat for 3-4 hours (or even more), until the meat is falling off the bone.
• Remove meat and continue simmering the liquid, uncovered, until it has reduced into a sauce. Maybe 15 minutes or so.
• Serve Osso Bucco with the reduced sauce and optional Gremolata.
• Mince garlic and parsley. Then mix them together along with the lemon zest. Sprinkle on top of the meat.