Osso Buco (Beef Shanks)

1. Dredge shanks with all-purpose flour. Drizzle olive oil in Dutch oven or heat safe pot and preheat at medium heat. Brown shanks well on stove top. Remove to plate.
2. Sauté veggies in same pot/Dutch Oven. Add wine& broth.
3. Return beef shanks to Dutch oven with veggie and broth mixture. Simmer on low heat for 2-3 hours, or until shanks are fork tender.
4. Serve over rice, pasta, or mashed potatoes. Garnish with Gremolata, or fresh microgreens, if desired.

Gremolata

• 2-3 cloves garlic
• Zest of 1 lemon
• 1/3 cup loosely packed parsley leaves (fresh)
• 1 tsp olive oil
• Salt to taste

1. Mince garlic, add lemon zest & parsley. Chop everything until the parsley is finely cut and the mixture almost resembles a paste. Stir in olive oil & salt to taste. Refrigerate for up to 1 day. Makes about 1/3 cup gremolata.