Osso Bucco

This was last Sunday's dinner and was fun to make and even better to eat. We had it with some sauteed lacinato kale or cavolo nero and glazed beets.

Couple of veal Shanks, sliced
3-4 tablespoons flour

One carrot
1-2 sicks celery
1/2 medium white or yellow onion
3-4 large cloves garlic

olive oil
2-3 fresh tomatoes.
1/2 cup dry white wine

Gremolata:chopped parsley (2-3 tbsp), crushed garlic (1-2 cloves) and lemon zest (1-2 tbsp)

Some whipping cream or butter

Sprinkle veal with salt, Coat with flour and brown both sides in a pan with some olive oil for 2-3 min per side. Take off pan and set aside.

Put the onion, garlic, carrot and celery in a food processor and pulse till finely chopped.... Take 1-2 tbsp oil in the pan and saute this till lightly browned (this is what the French call mirepoix), add diced tomato, saute some more, deglaze with the white wine. When this comes to a boil, add the the veal, cover pan and cook for 90-120 min on a slow flame. Baste the meat every 15-20 min, turn the pieces a couple of times.

When meat is ready, stir in the gremolata and finish off with a tablespoon of butter or whipping cream.

Optional: you can saute some pancetta before the mirepoix.