Osso Buco

This braised dish is excellent when cooked slowly in your oven for several hours, in the crock pot, or made ahead and frozen for easy entertaining. It is always a hit.

Serves 4

Colavita extra Virgin olive oil
4 (1 – 1 ½ inch) thick slices of Veal Shank or Buffalo Shank
½ cup Wondra flour
½ teaspoon Fine Sea Salt
1 cup sliced carrots
1 cup sliced celery
½ cup chopped onion
4 cloves garlic
1 cup dry white wine or vermouth
1 cup Chicken or Veal Stock
15 oz. Can diced tomatoes
½ cup finely minced Italian parsley
½ cup chopped fresh basil
2 Tablespoons chopped fresh marjoram or oregano
Freshly ground black pepper 

Gremolata

1 lemon
Fresh Italian parsley
2 cloves minced garlic

Equipment: 12-inch sauté pan with lid

Place flour in large bowl or pie plate. Season with salt. Place just enough olive oil in pan to lightly coat bottom. Heat oil. While oil is heating, dredge veal in flour.
Brown veal on both sides, approximately 5 minutes each side.

Remove veal from pan. Add carrots, celery, garlic, and onion. Sauté 5 minutes and add basil and marjoram. Add wine, then stock and tomatoes. Bring to boil. Lower heat and add veal. Cover and simmer on top of stove for 60-90 minutes or in a low oven (300 degrees).

Gremolata: Grate zest of lemon; mince 2 cloves garlic, and 2 Tablespoons parley. Mix together and reserve for garnish known as Gremolata.

Serve over polenta, small pasta, risotto or mashed potatoes with plenty of the sauce and a sprinkling of Gremolata.

©Barbara Seelig Brown

For more quick, easy, do ahead recipes you can purchase my book, Stress Free Cooking