This is a traditional ossobuco recipe, but with a French twist. Although the Pernod liqueur appears to be a strong flavor, it mellows in the oven and blends in to create richness that makes this dish a distinctive treat.

Serve over Saffron Risotto.

serves 4- 6

Ready

Ossobuco

• 4 to 4 ½ pounds veal shank, cut about 2 inch thick
• 2 cups (about) flour for dusting
• 2 Tblsp butter, unsalted
• 3 Tblsp olive oil
• ½ cup diced carrots
• ½ cup diced celery
• ½ cup diced onions
• 4 cloves garlic
• ¼ cup tomato paste
• ½ cup dry Marsala wine
• ½ cup orange juice
• ¼ cup Pernod liqueur
• 2 Tblsp fresh thyme, chopped
• 2 Tbsp fresh rosemary, chopped
• 1 bay leaf
• ½ cup shallots chopped
• 4 cups veal or beef stock

Gremolata: (garnish)

• mix together:
• Grated rind of 1 lemon
• Grated rind of 1 orange
• 2 garlic cloves, finely minced
• 2 tablespoons fresh Italian parsley, chopped

Set

• Dutch oven
• Plate or pan for dusting
• grater or zester

Go

1. Pre-heat oven to 350°F.
2. Pat veal dry and season with salt and pepper.
3. Dredge veal shanks in flour and shake off excess.
4. Heat the butter and oil in dutch oven or medium high heat.
5. When butter foams, add the veal and cook until brown on all sides.
6. Transfer meat to a dish an set aside.
7. Add carrots, celery, and onions, and cook until the vegetables start to caramelize.
8. Stir in tomato paste and garlic. Cook until paste is just starting to caramelize.
9. Deglaze with Marsala wine, orange juice, stock and liqueur.
10. Bring to boil and reduce the liquid to half original volume.
11. Return veal shanks with thyme, rosemary, bay leaf, and stock to dutch oven. Bring to boil.
12. Season with salt and pepper. Cover and place in oven.
13. Bake for 2 hours or until veal is very tender.
14. When ready to serve, plate with saffron risotto and garnish with gremolata