Osso Buco Tender Tex Mex

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 lbs veal shanks, 4 pieces
• 1/4 cup flour
• salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• olive oil
• 1 red bell pepper, chopped
• 1 1/2 onions, chopped
• 8 garlic cloves, minced divided in 1/2
• 1 roasted poblano chile, seeded and chopped
• 28 ounces crushed tomatoes
• 1 -2 chipotle chile in adobo, seeds removed and minced
• 1 tablespoon adobo sauce
• 1/2 cup fresh parsley, chopped divided in 1/2 or
• 1/2 cup cilantro, chopped divided in 1/2
• 1 lime, zested & divided in 1/2

Recipe

• 1 preheat oven to 325 degrees.
• 2 mix together the flour, salt, pepper, paprika, cumin, oregano.
• 3 dust all sides of veal shanks.
• 4 whisk one cup water to remaing seasoned flour, set aside.
• 5 in a hot large oven proof pan (a good choice le creuset) heat oil, just enough to cover bottom of pan.
• 6 brown shank for 4-5 minutes each side over medium high heat.
• 7 remove and set aside.
• 8 in same pan add oil if needed and saute bell pepper, onions for 4 minutes add poblano, chipotles, and garlic cook for 1 minute.
• 9 add crushed tomatoes, chipotle sauce.
• 10 stir in the water with the seasoned flour.
• 11 add 1/4 cup parsley.
• 12 place shanks in pan top each with a wedge of lime and some sauce to coat. saving half the lime for the gremolata.
• 13 liquid should come up to the edge of the shanks. if not add addition water, wine or broth.
• 14 cover and place in oven cooking for 2 hours.
• 15 gremolata:.
• 16 mix lime zest, remaining lime juice, garlic, and 1/4 cup parsley/cilantro.
• 17 plate over polenta, or sweet corn risotto to soak up juices and to help calm the yummy heat.