Veal Shanks Osso Buco
| Yield: | 1 Servings |
| Categories: |
| 4 | Veal shanks, center bone, cut into 8 to 10-ounce portions | |
| Salt and freshly ground black pepper | ||
| 3 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| 1 | lg | Onion, diced, about 1 cup |
| 1 | c | Diced carrots |
| 1 | c | Diced celery |
| 2 | Cloves garlic, finely chopped | |
| 1 | c | Dry white wine |
| 3 | tb | Orange zest |
| 1 | tb | Lemon zest |
| 1/2 | c | Orange juice |
| 1/4 | c | Lemon juice |
| 1 | c | Canned plum tomatoes, seeds removed and slightly crushed |
| 2 | c | Hot beef and veal stock |
| 2 | tb | Chopped fresh thyme |
| 2 | Bay leaves | |
| Several sprigs fresh parsley | ||
| Gremolada, recipe follows |
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