Osso Buco

Osso Buco
Served with Buttered Parsley Spaghetti and Gremolata
Difficulty: Moderate

Ingredients
4 veal shanks with bone in
2 cups carrots, cut on a angle
1 onion, quartered
1 1/2 cups celery, cut on an angle
4 bay leaves
1/2 tsp of rosemary, minced
1/2 tsp fresh oregano leaves
3 cloves of garlic, minced
2 cups marinara sauce
1/2 cup red wine
2 tbsp olive oil
salt
pepper
parmesan cheese for topping

Directions
Preheat oven to 350 degrees F.  Wipe off excess moisture from the veal shanks, salt and pepper.  In a large oven proof skillet on medium high, add olive oil and then veal shanks.  Sear shanks until brown on each side, deglaze the pan with the red wine.  Add the rest of the ingredients, add the marinara sauce last covering the shanks.  Place the skillet into the oven and bake for 2 hours.  Serve with buttered parsley spaghetti, and top with Gremolata ( recipe below)  and parmesan cheese.

Gremolata
Ingredients
1/4 cup chopped fresh parsley
1 clove garlic, minced
2 tbsp olive oil
fresh grated lemon zest
Directions
Mix ingredients in a small bowl, and place on top of Osso Buco.