Ossobuco With A Meyer Lemon And Lavender Topping

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   Method of Preparation

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   1.Preheat oven to 325 degrees.

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

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

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

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

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

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   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.

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   8.Add tomatoes and paste, stirring well.

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    9.Add veal to pot.

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

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    11. Adjust seasonings with salt and pepper.

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    12. Sprinkle with topping and serve immediately.

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    FOR THE TOPPING

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    Method of Preparation

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

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    *Serve Ossobucco with either mashed potatoes or risotto.

No additional tips available.