Osso Buco of Beef with Sun Dried Tomatoes and Tuscan Rub | Bella Sun Luci

Ingredients

• 4 cross-cut beef shanks (about 1 ¼ pounds per shank)
• All purpose flour, for dredging
• 2 oz Bella Sun Luci Extra Virgin Olive Oil, plus a little more just in case
• Salt and Bella Sun Luci Tuscan Rub (instead of pepper), to taste
• 1 tbsp sugar
• 1 lg yellow onion, small diced
• 2 lg carrots, cut into thin rounds
• 1 stalk celery, small diced
• 4 cloves garlic, minced + 1 more for the gremolata, set aside
• 1 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes Julienne in Extra Virgin Olive Oil, oil
• drained and reserved aside for another dish
• 2 tbsp Bella Sun Luci Tuscan Garden Sauce Starter (or tomato paste)
• 2 cups dry white wine
• 1 qt + 2 cups beef stock
• 2 sprigs fresh rosemary, picked and rough chopped
• 1 bunch fresh thyme, picked and rough chopped
• 1 cup Bella Sun Luci Sun Dried Tomato Risotto mix
• ½ tsp saffron
• 5-6 cups chicken stock
• 2 TB butter
• ¼ cup grated parmesan
• Large pinch salt
• 2 tbsp Bella Sun Luci Zesty Pepper Sun Dried Tomatoes
• 3 tbsp fresh flat-leaf Italian parsley, chopped + several sprigs for garnish
• 2 tbsp lemon zest (you may prep this any way you like)
• The 5th minced garlic clove from above, minced
• 1 large pinch salt