Osso Buco

Place rosemary, thyme, peppercorns, cloves, and bay leaf on a piece of cheesecloth; tie with kitchen twine to make a bouquet garni. Set aside.

 

Pat dry beef shanks with paper towels to remove excess moisture. (This ensures that the beef will
brown better when seared.)

Season beef liberally with salt and pepper. Tie each piece of beef with kitchen twine to secure the
meat to the bone. Dredge lightly in flour.

Heat oil in a large heavy-bottomed pan or Dutch oven. Sear beef in batches until browned. Set beef aside.

Using the same pan with the oil from the beef, sauté onions, carrots, and celery over medium-low heat, about 8 minutes.

Add tomato paste and let cook for 1 minute. Turn heat to high and add white wine. Let wine reduce to half its original amount.

Add beef back to the pan. Add bouquet garni and 3 cups chicken stock. Bring to a boil.

Reduce heat to a simmer and cover the pot. Cook for 2 to 3 hours or until meat is very tender and falling off the bone. Check every 20 minutes, turning the beef and adding more stock to keep the beef covered in liquid.

Mix together parsley, garlic, and lemon zest in a small bowl. Set aside.

Once beef is cooked and tender, remove beef from the pot. Cut kitchen twine and discard. Arrange
beef on a platter.

Add parsley mixture to the sauce and mix well. Pour sauce over beef. Serve with rice and vegetables,
if desired.