Dd's Osso Bucco

OSSO BUCCO

Adapted from Dd’s Table Talk

 

2 veal shanks, 3-inch thick

salt and freshly ground black pepper

flour, for dusting

1 TB+ 1 TB olive oil, divided

½ carrot, chopped

1small onion, chopped

1 rib celery, chopped

1 tomato, chopped

2 cloves garlic, chopped

1 c. beef stock

1 c. red wine

½ tsp. dried thyme

1-2 orange peels

 

Lightly season and dust shanks. In a saucepot oven over medium high heat, brown shanks in olive oil. Remove.  Add remaining olive oil into saucepot; sauté vegetables and garlic. Add stock, wine, thyme and orange peel. Place shanks on top of vegetable mixture. Cover; simmer 1 ½-2 hours, until meat falls from the bone. Turn shanks every 30 minutes. Transfer shanks to serving platter. Bring sauce mixture to 

a boil and reduce. Season to taste. Spoon sauce over shanks. Serves 2.