Veal Osso Bucco

INGREDIENTS:

• 4 pounds veal cross cut shanks, cut 1-1/2 inches thick
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup chopped onion
• 1/2 cup finely chopped carrot
• 3 cloves garlic, crushed
• 1 can (14-1/2 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
• 1/2 teaspoon finely chopped garlic

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COOKING INSTRUCTIONS:

1. In Dutch oven, heat 1 tablespoon oil over medium heat until hot.
2. 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.
3. 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.
4. Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.
5. Meanwhile in small bowl, combine gremolata ingredients; set aside.
6. Remove shanks to warm platter. Skim fat from cooking liquid. Cook liquid over high heat until slightly thickened, stirring occasionally.
7. Spoon approx. 3/4 cup sauce over shanks. Sprinkle shanks with gremolata; serve with remaining sauce.
8. After shanks are added to tomato mixture, cook in preheated 325°F oven; cooking time remains the same.

Cook’s Tip: 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.