Osso Bucco - cooking recipe

Ingredients

3 tablespoons olive oil
flour, seasoned with
salt and pepper
6 veal shanks, 2 to 3 inches
4 tablespoons butter
1 1/2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
1 teaspoon chopped garlic
2 slices orange zest
2 slices lemon zest
1 1/2 cups white wine
1 cup chicken stock
1 (16 ounce) can chopped tomatoes
salt
1/2 teaspoon thyme
1/2 teaspoon basil
1 bay leaf
parsley
pepper
gremolata
1 bunch parsley, chopped
5 garlic cloves, chopped
orange zest
1 lemon, zest of

Preparation

preheat oven to 350.
on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
add butter, add veggies and zests, stir til softened.
add white wine, stir, add remaining ingredients.
return veal to pot, cover and cook 1 1/2 hours.
remove veal and keep warm.
pour sauce into blender, puree.
pour over veal and serve, top w/gremolata.
to make gremolata chop all ingreds together.
serve w/risotto.