Osso Buco (Braised Veal Shanks)

Directions

1. Preheat oven to 300 degrees F.
2. Season the veal shanks with salt and pepper.
3. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat.
4. In batches, brown the veal shanks on all sides, about 10 min.
5. Remove from the pot.
6. Reduce the heat under the Dutch oven to medium.
7. Heat the butter and add in the onion, carrot, and celery and cook till vegetables are lightly browned, about 8 min.
8. Add in the minced garlic and lemon peel.
9. Deglaze the pan with the red wine, simmering till the liquid is reduced by half.
10. Put the veal shanks on top of the vegetables.
11. Pour the stock over the shanks.
12. Add in the thyme, basil, bay leaves, and parsley.
13. Season with salt and pepper.
14. Bring the liquid to a simmer, tightly cover, and place pot in oven.
15. Cook for about 1 1/3 hrs, basting the veal every 20 min during cooking and turning the shanks halfway through the cooking time.
16. Add in the tomatoes and their juice (only the juice from the minced tomatoes but not the extra juice from the can).
17. Continue cooking till the shanks are fork tender and falling off the bone, about 30 min longer.
18. Uncover the pot and continue cooking till the liquid is reduced to a syrupy consistency, about 20 min longer.
19. Remove the shanks from the pot (carefully so they do not fall apart).
20. Assembly:Serve the veal shanks and cooking liquid on top of mashed potatoes, with the parsley sprinkled on top.
21. Have your local butcher slice the veal shank for you. You'll need a medium Dutch oven or possibly a medium-sized, heavy-bottomed pot with a tight-fitting lid.
22. Yield is 6 servings.