Osso Bucco

6 pieces veal shank cut about 2 inches thick
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup all purpose flour
3 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 cups canned Italian peeled tomatoes, coarsely chopped
2 cup dry white wine
1 cup beef broth

Gremolata
1 tablespoon grated lemon peel
1 clove garlic, finely minced
1 tablespoons finely chopped parsley

Tie kitchen twine around the circumference of each veal shank. This will Prevent the meat from falling off the bone while cooking. Season shanks with salt and pepper. Place flour on waxed paper. Dredge shanks in flour to coat both sides. Dust off excess flour.

Heat oil in a large skillet until hot. Cook shanks in batches, until browned on both sides, adding more oil if needed. Transfer to plate.

Heat oven to 350 degrees.

To same skillet, over medium heat, add onions, carrots and celery. Cook until vegetable are softened, stirring occasionally, about 10 minutes. Add tomatoes, wine, broth and bay leaf, Heat to a boil scraping and browned bits on bottom of skillet with wooden spoon. Remove from heat.

Place veal shanks in a heavy shallow casserole with a tight fitting lid. Pour vegetable mixture over veal. Cover and bake 1 1/2 hours or until veal is fork tender.

Prepare Gremolata: Combine lemon peel, garlic and parsley in small bowl.

Arrange veal on platter. Spoon sauce and vegetables over veal. Sprinkle with gremolata.

John's Meat Market

389 Park Avenue • Scotch Plains, NJ 07076
• 908-322-7126 •
www.JohnsMarket.com