OSSO BUCO

Directions

1. Step 1

   To make GREMOLATA: In a Robot Coupe, process all ingredients until combined.

2. Step 2

   To make OSSO BUCO: Dredge beef shanks in flour, shaking off excess.

3. Step 3

   Heat olive oil in a large rondo over medium heat; in small batches, brown beef shanks on both sides and set aside.

4. Step 4

   Add carrot, onion, celery and garlic to pan; sauté for 5 minutes or until onions are translucent.

5. Step 5

   Stir in Angela Mia® Spaghetti Sauce, wine, beef stock, salt and bay leaves; arrange beef shanks in braising liquid. (May need to use two rondos.)

6. Step 6

   Bake, covered, at 325°F for 3 hours or until beef shanks are fork tender. Discard bay leaves.

7. Step 7

   To make POTATO WEDGES: Toss potato wedges in olive oil; season with salt and thyme. Bake at 375°F for 15 to 20 minutes or until potatoes are golden brown and fork tender.

8. Step 8

   Hold warm for service.

9. Step 9

   To make ONE PORTION: Arrange three potato wedges on a serving plate with one beef shank; drizzle with cooking liquid and top with 1 tablespoon gremolata.