Osso Buco recipe (Meat)

Instructions

Preheat oven to 350° F. Season the shanks with salt and pepper. Dust lightly with the flour. Heat an ovenproof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, parsley. Cook, uncovered, until reduced by about one-third. Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook about 2 hours.