Osso Bucco (Veal Shanks) With Lemon/Tangerine Gremolata

Step 1: Note: shanks cut into 2 1/2 inch pieces, tied with string around the circumference.

Step 2: Note: i use 3 cups drained canned tomatoes chopped but cant remember can size so put fresh. both work.

Step 3: Heat oven to 350. Melt butter in a dutch oven/casserole dish or use an electric frying pan for it all. Add chopped carrots, celery and onion to butter until they are lightly colored.

Step 4: In a heavy skillet heat 6 tbs olive oil. Season veal and dredge in flour then brown on ALL sides including edges. Add to casserole on top of vegetables.

Step 5: Deglaze the skillet by adding the cup of wine and scraping up the browned bits. Boil till reduced to 1/2 cup. Add stock, tomatoes and herbs, bring to a boil and pour over veal. Make sure it comes at least 1/2 way up the side of the meat and add more wine or stock if needed.

Step 6: Cover the pot and bake in oven for 2 hours basting occasionally until meat is fork tender.

Step 7: Remove veal from casserole, and if you wish put meat in oven heated up to 450 on a plate until it browns and glazes. Or just set it aside and keep warm.

Step 8: To strain the sauce press through a fine mesh sieve until all juice is back in the pot. Can be whizzed in the processor as well. Heat to boiling.

Step 9: Add the lemon and tangerine peel, garlic and parsley, boil till reduced and thickened, season to taste with salt and pepper. Pour over the meat. Garnish with a few strips of zest from both fruits.

Step 10: Serve with Risotto alla milanese or plain rice, and some crusty bread to put the marrow on and mop up the sauce.

Step 11: If you have any leftovers enjoy, and if there is no meat but just sauce its wonderful over rice or noodles as a light supper.