3cupsbeef broth2 beef cubes diluted in 3 cups water
1cupred cooking wine
3cloves garlicfinely chopped
1/4cupfresh parsleyfinely chopped
Mix lemon zest, chopped garlic and parsley in a bowl and set aside.
Making Osso Buco
Wash thoroughly and pat dry the beef shanks. Rub with salt and pepper making sure all sides are coated.
Place flour in a plate and dredge the beef shanks in flour, shake off excess flour.
Heat oil in a large cooking pan over high heat. Brown the beef in the oil or until the shanks are golden. Remove shanks from the oil and set aside.
Using the same pan. Remove some oil leaving maybe 3 tbsp of oil over medium heat. Saute garlic, leek, and carrots. Add tomato paste and stir. Add red cooking wine then stir and let simmer for 5 minutes or until the wine's scent is reduced.
Add half of the gremolata mix into the pan then add the beef shanks and pour in the beef broth. Let simmer and cover the pan for 1 ½ hours. Add more time and some water if the beef is still hard when poking with a fork.
When the beef is tender and the sauce is thick. Remove from pan and transfer in a serving dish. Garnish with the remaining gremolata and serve! Bon Appetit!
You can also make Osso Buco by slow cooker by adding the veggies and beef in layers to a slow cooker and cook on low for four hours or until tender.