fabio's osso buco (meat of kings)

How To Make fabio's osso buco (meat of kings)

• 1

  For the demi-glace: reduce the beef stock and add flour and butter to thicken. Reserve at a gentle boil. Preheat oven to 325°.
• 2

  Heat olive oil in a large Dutch oven over high heat. Coat beef shanks in flour, making sure to shake off any excess flour. Sear the shanks in the hot oil until golden on both sides, remove to a plate, and set aside.
• 3

  Add onion, celery, and carrots to the searing oil. Stir to coat, and cook three minutes. Add bay leaf, thyme, rosemary, and stir. Add strips of orange peel.
• 4

  De-glaze with white wine to loosen any bits sticking to the pan. Sauté for another five minutes, or until vegetables are softened and liquid is mostly reduced. Add garlic and tomato paste; cook 3-5 more minutes. Pour the sauce into a large baking dish; make sure the bottom of the dish is completely covered.
• 5

  Top sauce with the shanks, and pour the demi-glace, covering the shanks.
• 6

  Cover the top of baking dish tightly: first with parchment paper, then with aluminum foil. Bake at 350° for at least 2 hours, or until the beef shanks are tender and falling off the bone. Carefully open the foil cover, releasing the steam away from you. Place shanks on plate and cover with sauce. Top with freshly grated orange zest and Italian parsley.
• 7

  As promised here's the link of Fabio Viviani making this wonderful dish. Make sure to check out his other recipes. Every one I have made I have been super impressed with. http://screen.yahoo.com/osso-buco-the-meat-of-kings-30601200.html
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