Here is the osso bucco recipe. It is soooo good and relatively easy.

Osso Buco

Osso Buco means, “bone with a hole in it”. This recipe comes from Marcella Hazan. I tinkered with it until I think I got it just right. I tried to find osso bucco as good as this in Rome but was not able to so I guess this is pretty good.

Ingredients:

½ cup flour
1-teaspoon salt
½-teaspoon ground black pepper
5-tablespoon olive oil
4-center-cut slices veal shanks, about 1-1/2" thick and tied around with string
1-cup each diced yellow onion, carrot and celery
2-1/2-teaspoon finely minced garlic
2-bay leaves
¾-cup white wine
2-eatspoon grated lemon zest
¾-cup beef stock (see side dishes section)
1 28oz can plum tomatoes, drained
1-teaspoon each fresh thyme and rosemary
1-atblespoon plus 1 tsp chopped fresh flat-leaf parsley

Procedure:

Preheat oven to 350degrees.

Mix flour with dash of the salt and pepper and place on a plate. In a heavy ovenproof skillet with a tight fitting lid and large enough for all the veal shanks, heat 3 tablespoons of the olive oil. Dredge the shanks in flour, coating each side well and shaking off the excess. Place the floured shanks in hot but not smoking oil and sear until well browned, about 3 mins. per side: set aside. Add remaining oil to the skillet and when hot add onion, carrot, celery, 2 tsp garlic, bay leaves and tsp of salt. Cook until golden, stirring occasionally, about 8 minutes or until veggies are tender but not burned. Add white wind and 1 tsp lemon zest. Stir and scrape the bottom of the pan to deglaze.

Cook until half, about 5 mins, reduces wine. Put drained tomatoes and beef stock into the skillet with the rosemary and thyme a little more salt. Cook, stirring occasionally, for 5 mins. Return shanks to skillet (liquid in skillet should come about 2/3 thirds of the way up the shanks, if not add some more beef stock or water). Cover with the lid and braise in the oven, turning the shanks every 30 mins, for about 2-1/2 hours, adding beef stock or water as needed. When shanks
are done they should be extremely tender and the meat should be starting to come away from the bone. Place shanks on a large platter and cover with foil until ready to serve. Cook the sauce over medium heat to thicken, about 10 mins. and season to taste. To serve remove the strings and cover the shanks generously with sauce. Offer garlic mashed potatoes or risotto milanese, both recipes in the soups and vegetables section, as an accompaniment.