Osso Buco 5

Ingredients

• 6 thick pieces (1-1/2 inch/4 cm) veal hind shank, (about 3-1/2 lb/1.75 kg)
• 2 tbsp (25 mL) all purpose flour
• 1/2 tsp (2 mL) each of salt and pepper
• 2 tbsp (25 mL) olive oil, (approx)
• 1 cup (250 mL) chopped onions
• 1 cup (250 mL) chopped carrots
• 2/3 cup (150 mL) chopped celery
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) dried sage
• 1/2 tsp (2 mL) dried rosemary
• 3/4 cup (175 mL) dry white wine
• 1-1/2 cups (375 mL) canned tomatoes, coarsely chopped
• 1/2 cup (125 mL) beef broth
• 2 bay leaves

Gremolada

• 1/4 cup (50 mL) chopped fresh parsley
• 1 tbsp (15 mL) grated lemon rind
• 1 minced clove of garlic

preparation

1. Cut six 24-inch (60 cm) lengths of kitchen string; wrap each twice around each shank and tie firmly. On plate, combine flour and half each of the salt and pepper; press in shanks, turning to coat. Reserve any remaining flour mixture.
2. In large Dutch oven, heat oil over medium-high heat; brown shanks, in batches if necessary and adding up to 1 tbsp (15 mL) more oil if necessary. Transfer to plate. Drain fat from pan.
3. Add onion, carrot, celery, garlic, thyme, sage and rosemary to pan; cook over medium heat, stirring often, for 10 minutes. Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute. Add wine, stirring and scraping up brown bits. Bring to boil; boil until reduced by half, about 2 minutes.
4. Stir in tomatoes, broth, bay leaves and remaining salt and pepper. Nestle in shanks; bring to boil. Cover and cook in 350°F (180°C) oven, basting every 30 minutes, for 1-1/2 hours. Turn shanks and cook, uncovered and basting twice, until tender, about 30 minutes.
5. Transfer shanks to serving platter; cut off string and keep warm. Place pan over medium-high heat; boil gently, stirring, until desired thickness, about 5 minutes. Discard bay leaves. Pour over shanks.

Gremolada

1. Meanwhile, in small bowl, stir together parsley, lemon rind and garlic; sprinkle over shanks. Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes. Serve with lettuce on burgers in buns.