Delectable Osso Bucco

A great meal to make for when special company is coming, great with spinach and polenta. A sumptuous restaurant delicacy that's simple to make at home. Enjoy.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 4  lbs  veal shanks, 1 1/2 inch thick
• 2  tablespoons olive oil
• 1  cup  chopped onion
• 1⁄2 cup  finely chopped carrot
• 3  cloves  minced garlic
• 1 (19 ounce) can Italian-style diced tomatoes
• 1  cup dry white wine
• 1  teaspoon dried basil

• Gremolata

• 1  tablespoon  chopped fresh parsley
• 2  teaspoons  grated lemons, rind of
• 1⁄2 teaspoon  minced garlic

Directions

1. In a large pot, heat half the oil over medium heat.
2. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally.
3. Add remaining oil as needed.
4. Remove shanks and season with 1 teaspoon salt.
5. Add onion, carrot and garlic to pan; cook and stir 6 to 8 minutes or until tender.
6. Add tomatoes, wine and basil.
7. Return shanks; bring to a boil.
8. Reduce heat to low.
9. Cover tightly and simmer 1-1/2 hours or until veal is tender.
10. Meanwhile combine gremolata ingredients; set aside.
11. Remove shanks and skim fat.
12. Cook liquid over high heat until slightly thickened, stirring occasionally.
13. Spoon approx.
14. 3/4 cup sauce over shanks; sprinkle with gremolata.
15. Serve with remaining sauce.