Ossobuco With A Meyer Lemon And Lavender Topping

Method of Preparation

1.Preheat oven to 325 degrees.

2.Heat the oil and butter in a large heavy bottom ovenproof pot over medium-high heat.

3.Season veal with salt and pepper and dredge with the flour.

4.Add veal to pot and brown well on all sides.

5.Transfer veal to a platter and tent with foil to keep warm.

6.Add the onion, carrot, and celery and cook over medium-low heat, stirring continuously, until vegetables are soft.

7.Add garlic, thyme, bay leaf, lemon peel, wine, chicken stock and water, and bring to a boil over medium-high heat, scraping up browned bits at the bottom of the pot.

8.Add tomatoes and paste, stirring well.

9.Add veal to pot.

10. Cover pot tightly and cook, stirring occasionally, in the oven for about 1 1/2 hours or until veal is very tender.

11. Adjust seasonings with salt and pepper.

12. Sprinkle with topping and serve immediately.

FOR THE TOPPING

Method of Preparation

1.In a small bowl, mix garlic, lemon peel and parsley together.

*Serve Ossobucco with either mashed potatoes or risotto.