Serves 2 – 3
4 shanks- Osso Bucco
3 Tablespoons butter
1 large onion- finely chopped
1 large carrot- finely chopped
2 sticks celery- finely chopped
1 bay leaf
1 clove garlic- crushed
Salt & Pepper
500 gram fresh or canned tomatoes
1 cup beef stock
About ½ cup red wine
Basil, thyme (about ½ teaspoon each)
1 Bay leaf
Finely grate lemon rind – (1 teaspoon) & combine with 2 tablespoons chopped parsley to make the Gremolata which is sprinkled over the finished dish. If desired add 1 clove of garlic to the parsley and lemon.
Heat butter in the pan and add the carrots, onion, celery and garlic. Cook gently until the onions are golden brown. Transfer the vegetables to a large ovenproof dish.
Coat the Osso Bucco in the seasoned flour. Heat butter and oil in the pan. Add the meat and brown well on all sides. Place the meat on top of the vegetables.
Drain away all the fat from the pan in which the meat was cooked. Add the wine, beef stock and the crushed tomatoes. Add the herbs and a strip of lemon rind. Bring sauce to the boil and season with salt and pepper. Pour sauce to cover the meat and vegetables and cover the dish.
Bake in a moderate oven until the meat is very tender, stirring occasionally. This takes about 1 – 11/2 hours. Sprinkle with the Gremolata when serving.