Awesome Osso Bucco

Osso Bucco is a northern Italian dish, from the Lombardy region (near Milano). The old school Osso Bucco did not include tomatoes (as they appeared in Italy after the dishes creation).

This dish is made with veal shanks and icing on the cake for this dish has to be the marrow inside each bone.

I made the familiar Osso Bucco with a tomato base and I haven't deviated too much from what I've researched on the 'net.

I've used aspects of Tyler Florence's and Mario Batali's Osso Bucco and I created what I think will be a delicious meal for Italian guests.

I'm a big fan of braised meats and the I knew the Osso Bucco would taste great - just from the aroma coming from the kitchen. But I knew I also forgot something (first time making it).

I forgot to tie the shanks with butcher's twine. Oh well, next time!

Today I've invited Maryann of Finding La Dolce Vita and Maria of Proud Italian Cook. The "donas" are hosting a food event called, Festa Italiana and you're all invited.

Simply create a dish or drink of Italian panache and the gals will let you in the door.

Make yourselves at home, this Greek dude is cooking up some Osso Bucco for "da ladies" and before we get on to the dish..."Tutti a tavola a mangiare!"

Veal Osso Bucco
(serves 4)

1 cup all purpose flour
salt and ground pepper
4 veal shanks, tied into taute rounds
olive oil
3 Tbsp. unsalted butter
1 medium onion, diced
1 stalk of celery, diced
2 carrots, diced
1 lemon, zest peeled off into strips
3 bay leaves
4 cloves of garlic, smashed
1/4 cup parsley, chopped
1/2 bottle Italian red wine
3 cups of chicken stock
2 cups of good tomato sauce
1 Tbsp. fresh thyme

Gremolata

1/2 cup of chopped fresh parsley
2 Tbsp. lemon zest
1 Tbsp. minced garlic
1 tsp. of fresh thyme

1. Mix your salt and pepper in a bowl with the flour and taste to be sure the seasoning is correct. Dredge your shanks in the flour and shake off any excess.
2. Heat a large pot or dutch oven over medium heat and add your olive oil (3 count) and the butter. Brown your shanks in batches (do not overcrowd or they will boil). Reserve the shanks on a plate.
3. Preheat your oven to 375F.
4. Using the same pot, saute the onions, celery, carrots, lemon peels, garlic, parsley and bay leaves over medium heat (for about 7-10 minutes).
5. Add your shanks (and any juices) back into the pot and add your red wine, thyme and simmer until the wine has reduced by half.
6. Add the chicken stock and tomato sauce, bring to a boil and cover with the lid.
7. Braise your Osso Bucco in the oven for 90 minutes. Remove the cover and continue to cook for another 20-30 minutes (enough for the sauce to become thick).
8. Serve on a bed of garlic mashed potatoes or risotto Milanese and top with the Gremolata.

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