Oso Buco De Cordero

Instructions
Wrap spices in cheesecloth and secure with twine.
Pat the legs dry with paper towels (they will brown better if they are dry). Wrap kitchen twine around the legs to secure the meat to the bone. Spice with salt and pepper. Dredge each leg in flour and shake to remove excess.
In a large pot, heat vegetable oil until smoking. Add the tied veal shanks to the hot skillet and sear on all sides, about 3 minutes per side. Remove the browned legs and set aside.
Setting the heat to medium, in the same pot, add the vegetables and garlic. Season with salt to help draw moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well.
Return the browned legs to the pan, add the wine and reduce the liquid by half (about 5 minutes), adjusting the heat as necessary. Add the cheesecloth-tied spice bag and 2 cups chicken broth and bring to a boil. Reduce heat to low, cover skillet, and simmer for about 1½ hours or until meat falls off the bone. Check every 15 minutes, turning the legs and adding more chicken broth as needed. The level of the cooking liquid should be approximately ¾ of the height of your legs.
Carefully remove the cooked legs from the pot. and place in a deep plate. Cut the kitchen twine and throw away. Remove the cheesecloth bag from the pot and discard that as well.
Pour all the juice and sauce from the pot over the legs. Garnish with chopped parsley and lemon zest.
Notes
You will need cheesecloth and kitchen twine to prepare this dish.
Nutrition
Serving: 1 serving, Calories: 393 kcal, Carbohydrates: 14 g, Protein: 24 g, Fat: 23 g, Saturated fat: 3 g, Polyunsaturated fat: 6 g, Monounsaturated fat: 14 g, Trans fat: 1 g, Cholesterol: 68 mg, Sodium: 379 mg, Potassium: 492 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 1655 IU, Vitamin C: 7 mg, Calcium: 36 mg, Iron: 3 mg