Osso Buco Tender Tex Mex

READY IN: 1hr 30mins




  • Preheat oven to 325 degrees.
  • Mix together the flour, salt, pepper, paprika, cumin, oregano.
  • Dust all sides of veal shanks.
  • Whisk one cup water to remaing seasoned flour, set aside.
  • In a hot large oven proof pan (A good choice Le Creuset) heat oil, just enough to cover bottom of pan.
  • Brown shank for 4-5 minutes each side over medium high heat.
  • Remove and set aside.
  • In same pan add oil if needed and saute bell pepper, onions for 4 minutes add poblano, chipotles, and garlic cook for 1 minute.
  • Add crushed tomatoes, chipotle sauce.
  • Stir in the water with the seasoned flour.
  • Add 1/4 cup parsley.
  • Place shanks in pan top each with a wedge of lime and some sauce to coat. Saving half the lime for the Gremolata.
  • Liquid should come up to the edge of the shanks. If not add addition water, wine or broth.
  • Cover and place in oven cooking for 2 hours.
  • Gremolata:.
  • Mix lime zest, remaining lime juice, garlic, and 1/4 cup parsley/cilantro.
  • Plate over polenta, or recipe #218587 to soak up juices and to help calm the yummy heat.