Recipe(tried): Osso Bucco

Osso Bucco (Italian Veal)

6 veal shanks - 1 1/2" thick
6 garlic cloves - smashed
flour for coating
1/4 cup olive oil
1/2 cup cream sherry
juice of 2 lemons
3-4 cups chicken stock
1 Tbs. lemon zest
1/2 cup parsley - chopped
salt and pepper

In a deep saut pan, heat oil and add garlic and saut . Dredge each shank in flour and remove excess. Add shanks to pan and brown on all sides. For sauce - Remove garlic from pan. Add sherry, lemon juice and stock. Cook over medium heat for about 1 1/2 hours until meat is tender and falls off the bone. Remove the shanks, skim the fat from the pan and allow liquid to reduce until thick. If having trouble thickening,, try dissolving 1 Tbs. cornstarch in 2 Tbs. water and whisk into sauce. Add shanks back into pan and coat with sauce. Garnish with chopped parsley and lemon zest. Serve with arborio rice and onion bread pudding.