Four Brix Osso Buco This recipe was shared by Four Brix Winery. Pair with any of their reds. Prep Time: 20 Minutes Cook Time: 2 Hours Serves: Serves 6 Ingredients • 1 sprig fresh rosemary • 1 sprigs fresh thyme • 3 dry bay leaves • cheesecloth • kitchen twine (for bouquet garni and veal shanks) • 3 whole veal shanks (about 1 lb per shank), trimmed • sea salt • freshly ground black pepper • all-purpose flour (for dredging) • 1/2 c extra-virgin olive oil • 1 large onion, coarsely chopped • 1 small carrot, coarsely chopped • 2 stalks celery, coarsely chopped • 1 fennel bulb, coarsely chopped • 3 cloves garlic, smashed • pinch crushed red pepper • 3/4 c tomato paste • 2 c dry white wine • 3 c meat stock, divided • 3 Tbsp fresh flat-leaf Italian parsley, chopped • 1 Tbsp lemon zest Preparation • Place rosemary, thyme and bay leaves into cheesecloth and secure with twine; this is the bouquet garni. • Pat veal shanks dry with paper towels to remove any excess moisture; secure meat to the bone with kitchen twine. Season with salt and freshly ground pepper and dredge in flour, shaking off excess. • In a large Dutch oven pot, heat oil until smoking. Add tied veal shanks to pan and brown all sides, about 3 minutes per side; remove shanks and set aside. • In a food processor, purée the onion, carrot, celery, fennel and garlic to a coarse paste. • Add a little new oil and bring pan to a high heat. Add veggies to pan with a pinch of crushed red pepper, season with salt and brown them very well (do not skimp on this step - it will take awhile, and that's OK). • Add tomato paste and cook until it starts to brown, 3-4 minutes. • Add wine and reduce by half. • Add the bouquet garni and 2 cups stock and bring to a boil. Reduce heat to low, return veal shanks to pan, cover and simmer for about 1 1/2 hours, or until meat is falling off the bone. Check every 15 minutes, turning shanks and adding more stock as necessary (cooking liquid should always be about 3/4 the way up the shank). • Carefully remove cooked shanks from pot and place in decorative serving platter. Cut off and discard twine; remove and discard bouquet garni from pot. Pour all juices and sauce from the pot over the shanks; garnish with parsley and lemon zest..