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How it's done
Make incisions all over the skin of the shanks. Season the shanks on both sides, turn in the flour and shake off the excess. Heat the oil in a cooking pot. Brown the shanks in batches for approx. 2 mins. on each side, remove from the pan. In the same pan, sauté the onion and all the other ingredients up to and including the caraway seeds. Add the tomato puree and cook briefly. Pour in the wine and stock, bring to the boil. Return the shanks to the pan, cover and cook over a low heat for approx. 1 1/4 hrs., season.
Mix the parsley with the lemon zest, season with salt. Sprinkle the Gremolata over the Ossobuco.
|Serve with:||Fine Food Polenta bianca.|
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