OSSO BUCCO

 

INGREDIENTS

 

6 VEAL SHANKS

    Heat Cassoulet Pan and brown shanks on both sides

    Remove from pan and set aside

 

1 PACKAGE PANCETTA

    Put in cassoulet and brown after the veal shanks

 

6 CARROTS

6 CELERY STALKS

1 MEDIUM ONION

    Dice the 3 above ingredients, once pancetta has been browned

    Add the above.  When it turns translucent in color add

    ½ bottle of chardonnay and reduce by half.

 

 

ONE 15 OZ CAN CRUSHED ITALIIAN TOMATOES

3 SPRIGS THYME

2 BAY LEAVES

SALT & PEPER TO TASTE

 

     Add the above to the reduced chardonnay mixture, warm up.

Add veal shanks to pan, cover and put in the oven at 350

For approximately 2.5 hours.  Veal should be tender when

Finished

 

GREMOLATA

 

GRATE THE PEEL OF AN ORANGE & LEMON

CHOP UP ¼ CUP CILANTRO

GRATE ¼ CUP RAW HORSRADISH ROOT

 

    Mix above together and sprinkle on top of shank before

    Serving.