YIELD: 6 PORTIONS
4 lbs. (1.8 kilograms) veal shanks, 1 ½” = 4 cm )thick
2 tbsp extra virgin olive oil
1 cup chopped onion
½ cup finely chopped carrot
3 cloves garlic, minced
2 ½ cups San Marzano tomatoes, diced (available canned Italian grocery stores )
I cup dry white wine
1 tsp. dried basil
1 tbsp chopped fresh chervil
2 tsp grated lemon
½ tsp minced garlic
In a large heavy bottomed pot heat half the oil. Fry veal shanks two at the time and brown evenly, turning occasionally. Add remaining oil as needed. Remove shanks and season with salt. Add onion, garlic, and carrot to the pan, cook stirring constantly for six to eight minutes or until soft. Add tomatoes, wine and basil. Return shanks to the pot bring to a boil, reduce heat to low. Cover and cook for 1-½ hours or until meat is tender.
Meanwhile combine gremolata ingredients and set aside. Remove shanks and remove fat
Reduce liquid by boiling until slightly thick. Place osso buco on plate nap with sauce and sprinkle gremolata over. Serve with risotto or Persian rice or roasted rosemary-flavoured potatoes.