Osso Buco

By McLean

Tastes even better the next day and can easily be reheated in the microwave.

Ingredients

• Tomato Sauce:
• 3 large veal shanks, with marrow bone (each about 1 1/4 lb.)
• Salt and pepper to taste
• 1/3 cup extra virgin olive oil
• 1 yellow onion, cut into 1/4 inch dice
• 12 baby carrots sliced into 1/4 inch pieces
• 1 stalk celery, cut in half lengthwise and then 1/4 inch dice
• 1 1/2 teaspoon dried thyme
• 2 cps tomato sauce from recipe below or mild purchased marinara sauce
• 2 cup chicken stock
• 2 cups dry white wine
• 8 oz. broad noodles
• 3 tablespoons finely chopped flat leaf parsley
• Zest of one medium lemon
• 2 cloves garlic finely minced
• 1 small yellow onion, diced
• 2 cloves garlic, sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon thyme leaves
• 1/2 small carrot, grated
• 1 28 oz. can recipe ready crushed tomatoes
• Salt and pepper to taste

Preparation

Step 1

Preheat oven to 350 degrees.

Season the meat on both sides with salt and pepper. Set aside.
Heat a 4- 6 quart Dutch oven for 20 seconds. Add olive oil and heat for another 15 seconds. With the heat still on high, add the meat and brown it on all sides. You may reduce the heat to medium high if the oil begins to smoke. Remove the meat to a plate.

Add the onion to the Dutch oven and saute for 3 minutes. Reduce the heat to medium and add carrots, celery, and thyme. Saute for 5 minutes or until the vegetables are lightly golden.

Add tomato sauce stock and wine to the Dutch oven and bring to a boil.

Return the meat to the Dutch oven and baste with some of the sauce. Cover and place in the oven for 3 to 3 1/2 hours or until meat is very tender. Remove from oven. Let rest while you prepare the noodles according to package directions.

To serve, place noodles on a large platter. Arrange veal shanks on top of the noodles and then spoon some of the sauce over all.

Lightly toss the parsley, lemon zest and garlic together with a fork in a small bowl. Sprinkle this mixture - Gremolata - over the meat and serve.

Tomato Sauce:
Heat a 3-quart saucepan for 20 seconds. Add olive oil and heat for 15 seconds more. Saute onion and garlic over medium heat until lightly golden. Do not let the garlic brown or it will become bitter.

Add the thyme and the shredded carrot and cook for 3 minutes.

Add the tomatoes and bring to a boil. Reduce heat and simmer for half an hour. Stir periodically to prevent scorching. Add salt and pepper if needed.