Osso Buco (Italian Veal Shanks)

Ingredients:
3 lbs Veal shanks

3 Tbsp olive oil
2 Tbsp butter
1 red onion, coarsely chopped
1 green or red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 lg stalk celery, coarsely chopped
5 clove garlic, thinly sliced
1/3 c dry sherry)
1/3 c brandy
1 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 sprig rosemary
1 Tbsp thyme
1 bay leaf
2 c chicken broth
Salt and pepper to taste
chopped parsley and lemon juice to sprinkle over servings

Prep:
In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is done, remove the shanks to a bowl to be added back in later.

In the same pan, reduce heat to low and add 2 T olive oil and butter.

Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices.

Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.

Add rosemary, thyme and bay leaves to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken stock. Stir both in well to mix with vegetables.

When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Veal should be “falling off the bone” tender after an hour or less.
Sprinkle individual servings with parsley and lemon juice

Serve with pasta, mashed potatoes or risotto (rice)