Osso Bucco | Growing Chefs! Ontario

Ingredients

• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 2 cloves
• Cheesecloth, cut into squares
• Kitchen twine, for bouquet garni, and tying veal shanks
• 3 whole veal shanks (about 1 lb per shank), trimmed
• Salt to taste
• Freshly ground black pepper to taste
• All purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, diced into ½ inch cubes
• 1 small carrot, diced into ½ inch cubes
• 1 stalk celery, diced into ½ inch cubes
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 3 cups chicken stock
• 3 tablespoons flat-leaf parsley, chopped
• 1 tablespoon lemon zest