Osso Buco with Maple Gremolata

OSSO BUCO

• 4 veal or pork shanks, cut into slices about 5 cm (2 in) thick
• 2 tbsp all purpose flour, for coating
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 onions, chopped
• 1 tbsp maple syrup (preferably dark syrup for its robust flavour)
• 1/2 cup white wine
• 1 540 ml (19 oz) can diced tomatoes
• 2 stalks of celery, sliced
• 2 carrots, sliced into rounds
• 2 cloves of garlic, chopped
• 1 cup beef broth
• 1 bay leaf
• 1 tsp dried thyme

MAPLE GREMOLATA

• 2 lemons, the zests finely minced
• 1/4 cup parsley, minced
• 1 clove of garlic, finely minced
• 2 tsp maple sugar

OSSO BUCO

1. Position rack in centre of oven. Preheat to 180° C (350° F).
2. Put flour onto plate and coat the pieces of veal or pork.
3. In a large ovenproof pan, heat the oil over medium-high heat and brown meat on both sides. Season with salt and pepper. Set aside on a plate.
4. In the same pan, soften the onions. Add more oil if needed. Deglaze with maple syrup and wine. Add the meat, tomatoes, celery, carrots, garlic, the beef broth, bay leaf, and thyme. Season lightly with salt and pepper. Bring to the boil.
5. Cover and bake 45 minutes. Reduce oven temperature to 160° C (325° F) and bake another hour.

MAPLE GREMOLATA

1. During oven time, prepare the maple gremolata by combining the lemon zests, parsley, garlic, and maple sugar in a bowl. Garnish each osso buco with the mixture at point of serving.