Braised Veal Shanks Osso Buco alla Milanese
INGREDIENTS
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6 veal shanks, cut 3-inches thick
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2 bay leaves
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4 whole cloves
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1 sprig fresh rosemary
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10 juniper berries
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1 orange
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1 lemon
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1 tablespoon sea salt
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1 cup all-purpose flour, for dredging
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½ cup vegetable oil
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¼ cup extra-virgin olive oil
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2 cups onions, finely chopped
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½ cup carrot, peeled and shredded½ cup celery , finely chopped2 teaspoons tomato paste1 cup canned San Marzano tomatoes, crushed2 cups white wine8 cups chicken stock, hotfreshly ground pepper
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For the Gremolata:
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2 tablespoons Italian parsley, finely chopped
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2 garlic cloves, peeled and finely chopped
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Zest of 1 lemon, fine shreds
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