Anita’s Veal Osso Buco with Rosemary and Thyme

Ingredients:
4 veal shank, 3 to 4 inches thick(center cut)
2 carrots, cut in rounds
1 yellow onion, small diced
5 garlic cloves, chopped
2 sprigs, rosemary
1 sprig, thyme
1 teaspoon thyme, ground
1 bay leave, dried
4 to 5 cups vegetable stock
1- 8 ounces can, tomato sauce
1 cup white or red wine
2 Tablespoon Olive Oil
1 Lemon zest
1 teaspoon salt
1 teaspoon pepper
1 sprig rosemary, finely chopped(for garnish)
1 sprig thyme, finely chopped(for garnish)
2 Tablespoon flour
Bulgur (see recipe on my site)
Make a Simple Gremolata:
Grating zest of a lemon or orange and mincing parley and garlic. Add salt. Mix and Sprinkle over cooked ready to serve Osso Buco.
Preparation
- Season veal shanks with salt, pepper and ground thyme.
- Dust veal with flour and pan-sear until golden brown.
- Use a large skillet and sate onions, carrots, garlic in olive oil at medium heat until slightly soft (translucent).
- Placed veal shanks over vegetables and add vegetable broth and wine. Stir in tomato sauce. Let it simmer for about 20 minutes and lower heat.
- Add fresh thyme and rosemary sprigs and bay leave.
- Cook for at least 2 hours with lid on, until veal is fork tender and have absorbed all flavors.
- Remove bay leave.
- Serve oso bucco with reduced sauce of vegetables. Garnish with lemon zest, fresh rosemary, and thyme over a bed of Delicious Wheat Bulgur and Baby potatoes. (see recipe on my site) . Sprinkle with Gremolata. Buen Apetito!