Osso Bucco

1. 1

   Lightly spray a large, heavy saucepan or a dutch oven with non-stick cooking spray. Place over medium-high heat until drops of water bead on surface. Cook shanks until browned on all sides. Remove shanks from the pan and set aside.

2. 2

   Combine the carrot, leek, potato, black peppercorns and white wine in the same saucepan and cook over medium heat for 2 minutes. Add the stocks and bring to a boil. Put the shanks back into saucepan, cover and cook over medium-low heat until meat is fork tender, about 1 1/2 hours.

3. 3

   Meanwhile, combine all vegetable relish ingredients in a skillet and cook over medium-low heat until tender but still firm. Set aside.

4. 4

   Combine all the gremolada ingredients in a bowl, mix well, and set aside.

5. 5

   Lift the shanks out of the saucepan and set aside, covered to keep warm. Strain the liquid through a strainer or colander lined with cheesecloth. Return the liquid to the pan and cook over medium-high heat until reduced by half.

6. 6

   Serve each shank with 1/4 cup of the vegetable relish and 2 tablespoons of sauce. Sprinkle 1 tablespoon gremolada over the top of each serving.

* Per serving · 4 servings · Values may vary.