Osso BucoSubmitted by: SULABLUE
1.75 pounds young beef shank (or veal)
2T tomato paste
4oz white wine
2T butter, unsalted
1Qt beef broth or stock (low sodium)
1 spring fresh rosemary
1 spring fresh thyme
2 whole cloves
Zest of 1 lemon
Deglaze pan with wine, reduce wine to 1/3rd. Add butter, onions, carrots, and celery. Cook until tender and onions are translucent.
Add rosemary, thyme and cloves tied in cheesecloth (boquet garni). Put shanks back in pan and add beef broth/stock. Simmer for 2-3 hours until fork tender.
When tender, remove shanks and set aside. Remove boquet garni. Add lemon zest. Bring dutch oven to a boil and reduce remaining contents to desired thickness.
Serving Size: about 6 ounces of meat and 1/4th of sauce after reduced.
Number of Servings: 4
Recipe submitted by SparkPeople user SULABLUE.