Osso Bucco

Osso Bucco is an Italian recipe made with veal shanks. Ossobuco means 'bone with a hole', it is the marrow hole at the center of the cross-cut veal shank.
All the ingredients needed for this delicious delicacy can be found in any store the tricky one would be the veal shank which happens to be the main ingredient but i believe you will find it in big supermarkets.

Ingredients

• veal shanks
• butter 
• olive oil
• onions diced
• garlic minced
• flour
• tomatoes paste
• carrots chopped
• can plum tomatoes 
• beef stock
• dried thyme
• bay leaves
• celery sticks (optional, i don't usually put in mine)

Gremolata

• lemon zest
• garlic minced
• parsley chopped

Lets Cook
1. Heat butter and oil in a frying pan, add onions, carrots, celery (optional), and garlic. Stir for about 4 to 5 minutes. Remove to an over proof dish.
2. Pour flour in a plastic bag or ziplock. Add salt and pepper, i usually add seasoning in mine. Add the veal shank and shake it well make sure the flour covers it up. Take the meat out and shake it, place it on a plate.
3. Preheat oven to 200c. Melt butter and oil in another pan over high heat. Put the veal shank and brown both sides. Take out and place on top the vegetables in the ovenproof dish. Set aside.
4. Bring back the first pan you used to steam the vegetables on heat. Add a little butter and oil. Add the diced tomatoes, can plum tomatoes, beef stock, thyme, bay leaves (2), salt and pepper.
5. Pour over the vegetables and veal shanks. Cover with lid or foil paper. Transfer to the oven for 1 hour or until veal is tender and falls off the bone, sometimes mine gets ready in 45 minutes, you can always open the oven to check.
To make the Gremolata mix the zest of lemon (grate the back of the lemon), garlic minced and parsley.
It is ready to be served with either mashed potatoes or boiled potatoes, sprinkle the gremolata on top and enjoy...

fresh out of my oven 

Osso Bucco with Boiled Potatoes

Osso Bucco with Mashed Potatoes