Can’t make it to the cafe this #SapBushSaturday?  Here’s how to make your own Osso Buco at home (FYI: I made this dish at the cafe with beef shanks, not veal)

Taken from The Grassfed Gourmet Cookbook…

For all the mystique surrounding it, Osso Buco is really nothing more than

delicious, easy-to-prepare, fireside comfort food. If you don’t have veal shanks,

try this recipe with lamb, goat, or beef shanks. The flavor will be different but still

satisfyingly good.  Here’s a YouTube video of me preparing it, followed by the recipe below:

SHOWCASE

SERVES 5

. cup all-purpose flour plus 2 tablespoons

1 tablespoon salt

. teaspoon freshly ground black pepper

4 tablespoons unsalted butter

4 tablespoons olive oil

4 pounds veal shanks, cut crosswise into 2-inch pieces

1 large onion, coarsely chopped

1 large clove garlic, coarsely chopped

1 cup dry white wine

1 cup lamb, veal, or chicken stock

2 teaspoons dried thyme

2 tablespoons minced fresh parsley

2 tablespoons tomato paste

1. teaspoons freshly grated lemon zest

4 carrots, scraped, coarsely chopped

2 stalks celery plus leaves, chopped

Combine . cup of the flour, salt, and pepper in a shallow bowl. Set aside.

Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in an extradeep

skillet or flameproof casserole. Dredge the shanks in the flour mixture,

and saut. in the butter and olive oil, turning occasionally, until browned,

about 10 to 12 minutes. Remove the shanks, reserving any pan juices.

Add the remaining 2 tablespoons olive oil to the skillet. Add the onion, and

cook until slightly caramelized; add the garlic, and saut. 1 minute longer.

Turn the heat to low, pour in the wine and stock, and simmer 2 minutes,

scraping up the browned bits. Return the shanks and accumulated juices to

the pan.

Stir in the thyme, parsley, tomato paste, and lemon zest. Cover, and simmer

for 2 hours, or until the meat begins to fall off the bone. Stir once or twice

during this time. If too much liquid evaporates, add . to 1 cup of stock or

water and continue cooking.

Add the carrots and celery, and cook 15 minutes longer, or until the carrots

are just tender. Remove the meat to a warm platter, and tent with foil.

Melt the remaining 2 tablespoons butter, and mix in 2 tablespoons flour.

Slowly add to the sauce, and simmer, stirring often, until the sauce is smooth

and slightly thickened.

For the gremolata:

. cup crushed walnuts

. cup minced fresh parsley

2 cloves minced garlic

1 teaspoon lemon zest

Preheat oven to 350ÅãF.

Place the crushed walnuts in a shallow pan, and roast for 10 minutes, or until

they are fragrant. Combine the nuts with the parsley, garlic, and lemon zest in

a small bowl. Mix thoroughly. Set aside.

To serve:

Place the meat in warmed, deep dishes or shallow bowls, pour the sauce on

top, then sprinkle with the gremolata. Serve with crusty bread or on top of polenta or

risotto.