Veal Osso Buco

Ingredients

• 2 tablespoons lemon zest
• 1 tablespoon fresh horseradish
• 3 cups chicken stock or low-sodium chicken broth
• 3 cups canned plum tomatoes
• 1 rosemary
• 2 thyme
• 2 tablespoons fresh flat-leaf parsley
• + 12 more ingredients
• • 1 bay leaf
  • 4 12-ounce veal shanks
  • salt
  • freshly ground black pepper
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 carrots
  • 2 celery
  • 1 yellow onion
  • 6 cloves garlic
  • 1 cup dry red wine
  • 4 cups veal stock

1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours. 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the cente...

View full recipe at Epicurious