Osso Buco

Total preparation and cooking time: 2 1/4 Hours

4 lb veal cross cut shanks, 1-1/2" thick
2 Tbsp olive oil
1 cup chopped onion
1/2 cup finely chopped carrot
3 cloves garlic, crushed
1 can (14-1/2 to 16 oz) Italian-style diced tomatoes, undrained
1 cup dry white wine
1 tsp dried basil leaves, crushed

Gremolata:
1 Tbsp chopped fresh parsley
2 tsp freshly shredded lemon peel
1/2 tsp finely chopped garlic

1. In Dutch oven, heat half the oil over medium heat until hot. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally; add remaining oil as needed. Remove shanks; season with 1 teaspoon 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; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.

3. Meanwhile combine gremolata ingredients; set aside.

4. Remove shanks. Skim fat; cook liquid over high heat until slightly thickened, stirring occasionally. Spoon approx. 3/4 cup sauce over shanks; sprinkle with gremolata. Serve with remaining sauce.

Serves 6.

Source: National Cattlemen's Beef Association

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