Ingredients
OSSOBUCO WITH A MEYER LEMON AND LAVENDER TOPPING
Ingredients
Veal shank 4-6 large, 2-inch, thick slices
Salt and pepper to taste
Olive oil 5 tablespoons
Unsalted butter 1 tablespoon
All-purpose flour 3 tablespoons
Sweet onion 1 large, such as Vidalia onion finely chopped
Carrot 1 medium, finely chopped
Celery stalk 1 medium, finely chopped
Garlic cloves 12 whole cloves, peeled
Lemon thyme 2 sprigs
Bay leaf 1
Meyer lemon peel 1 wedge
Dry white wine 1 1/2 cups
Chicken stock 1 1/2 cups, fresh or canned, low sodium
Water 1/2 cup
Tomatoes 3 small, chopped
Tomato paste 1 tablespoon
FOR THE TOPPING
Ingredients
Garlic cloves 4, finely chopped
Grated Meyer lemon peel from 1/2 Meyer lemon
Lavender 2 tablespoons, finely chopped
Preparation
Method of Preparation
1.Preheat oven to 325 degrees. 2.Heat the oil and butter in a large heavy bottom ovenproof pot over medium-high heat. 3.Season veal with salt and pepper and dredge with the flour. 4.Add veal to pot and brown well on all sides. 5.Transfer veal to a platter and tent with foil to keep warm. 6.Add the onion, carrot, and celery and cook over medium-low heat, stirring continuously, until vegetables are soft. 7.Add garlic, thyme, bay leaf, lemon peel, wine, chicken stock and water, and bring to a boil over medium-high heat, scraping up browned bits at the bottom of the pot. 8.Add tomatoes and paste, stirring well. 9.Add veal to pot. 10. Cover pot tightly and cook, stirring occasionally, in the oven for about 1 1/2 hours or until veal is very tender. 11. Adjust seasonings with salt and pepper. 12. Sprinkle with topping and serve immediately.
FOR THE TOPPING
Method of Preparation
1.In a small bowl, mix garlic, lemon peel and parsley together.
*Serve Ossobucco with either mashed potatoes or risotto.
