Ossobuco

Ingredients

• 3 lb. veal shank( 4pieces 3 inches thick)
• 4 tbsp butter
• 1/2 cup carrots diced
• 1/2 cup celery diced
• 1 onion diced
• 4 cloves garlic chopped
• 1 tsp thyme (if fresh 3 sprigs)
• 1 cup white wine
• 1 cup chicken or veal stock
• flour for dusting meat
• salt and pepper and paprika to season meat

Traditional topping

• handful fresh parsley, chopped
• zest from 1 lemon
• 2 cloves chopped garlic

Directions

1. Ossobuco are veal shanks slowly roasted in wine and broth until the meat practically falls off the bone and melts in your mouth.
2. Preheat oven to 350F.
3. In a dutch oven on the stove melt 2 tbsp butter.
4. Season veal on both sides with salt, pepper, and paprika. Be generous as this is the only seasoning besides the thyme.
5. Spread flour in a shallow dish and dredge meat through flour on both sides. Shake off access and add meat to the melted butter.
6. Increase heat to medium high, sear meat on all sides until well browned.
7. Remove the veal to a plate and set aside. Add the remaining butter to the pan. Once melted add onion, celery, and carrots.
8. Cook until onions are translucent and then add thyme and garlic. Continue to saute until vegetables begin to brown.
9. Add the veal back to the pan. Pour in wine, and stock, bring to a simmer and then cover and place in the oven to cook until the meat is tender about and hour and a half.
10. The sauce should be reduced and the meat browned and very tender, you may need to roast an additional half hour.

Traditional Topping

1. Combine the handful fresh parsley,zest from the lemon and chopped garlic in a small bowl and use to sprinkle on top of veal.