Recipe: Osso Buco 牛骨髓+++
Osso Buco 牛骨髓 Osso Buco Total Time: 2 hr 15 min Prep: 15 min Cook: 2 hr Yield:6 servings Level:Easy Ingredients 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks 3 whole veal shanks (about 1 pound per shank), trimmed Sea salt and freshly ground black pepper All purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 1 tablespoon tomato paste 1 cup dry white wine 3 cups chicken stock (Note: Using LC, use less liquid) 3 tablespoons fresh flat-leaf Italian parsley, chopped (for garnish only) 1 tablespoon lemon zest (for garnish only) Directions Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry with paper towels to remove any