Osso Bucco with Risotto Milanese

Olive oil enough for a thin layer in a Dutch Oven

6 veal shanks 8 to 10 ounces and 1 ½-inches thick each, tied around equator with butcher’s twine (I used 6 oxtails, which is less traditional)

1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)

2 carrots finely chopped

2 celery sticks finely chopped

1 onion finely chopped

2 cups red wine

3 tablespoons tomato paste

2 tablespoons garlic minced

2 sprigs rosemary finely chopped

3 sprigs thyme finely chopped

1 quart beef stock

2 bay leaves

Optional: 2 tablespoons cornstarch and water whisked to thicken the sauce

½ cup chopped fresh parsley leaves for garnish

subheading: GREMOLATA:

3 medium garlic cloves minced or pressed through garlic press (about 1-tablespoon)

2 teaspoons minced lemon zest see note

¼ cup fresh parsley leaves minced

Directions at afeastfortheeyes.net

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