Made this last Sunday after watching a video of Fabio making it a few weeks ago. I can't even begin to explain how absolutely delicious this was. I went online and found his recipe written out and will include a link to the video of Fabio making it. It sounds like a tough one to make, but if you watch the video first he show's you that it really is not that difficult. I just love Fabio.
1For the demi-glace: reduce the beef stock and add flour and butter to thicken. Reserve at a gentle boil. Preheat oven to 325°.
2Heat 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.
3Add 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.
4De-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.
5Top sauce with the shanks, and pour the demi-glace, covering the shanks.
6Cover 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.
7As 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. screen.yahoo.com/osso-buco-the-meat-...