Gluten Free Osso Buco in a White Wine Sauce

Ingredients:

For the Osso Buco:
• 2 Tablespoons extra virgin olive oil, divided
• 2-1/2 to 3 pounds veal shanks (4 - 6 shanks)
• 4 carrots, diced
• 1 1/2 - 2 celery stalks, diced
• 1 medium onion, diced
• 1 garlic clove, minced, crushed, or grated
• Fine sea salt and pepper, to taste
• 1/4 teaspoon ground thyme
• 1 cup dry white wine (Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, or Chabils)
• 1 1/2 cups gluten free low-sodium chicken broth (O Organic, Herb Ox, or Better Than Bouillon) (Imagine for casein-free)
• 1 fresh or canned whole tomato, pureed (optional)
For the Garnish / Gremolada:
• 1/2 cup flat leaf parsley, coarsely chopped
• 2 teaspoons lemon juice
• 1 clove garlic, minced, crushed, or grated

Instructions:

1. Preheat a heavy skillet with 1 tablespoon oil; add meat and braise on high heat on all sides; transfer to a large pot; and set aside.
2. Preheat a large skillet; add oil and heat for about 30 seconds; add the carrots and saute for about 5 minutes; add celery and onion; sprinkle with thyme, salt and pepper; saute until onion is translucent.
3. Add wine, chicken broth; and tomato puree, if using; bring to a boil; add veal shanks; cover and simmer until meat is tender, about 1 hour 15 minutes.
4. To prepare the garnish, mix the parsley, garlic and lemon juice together; top each shank with a bit of this remolada. (I could not due to my citrus allergies, but it is a necessary part of this recipe.)

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