Osso Buco Served with Wild Mushroom Risotto

Flour

1 tablespoon of organic  butter
1 tablespoon organic olive oil

1 cup of spelt flour

2 cups organic diced brown onion
2 organic carrots diced
6 cloves oforganic  garlic smashed and minced     
2 medium leeks washed and sliced
2 bay leafs
2 1/2 lbs of fresh organic  tomatoes roughly chopped
1/2 cup of red wine
1/2 cup of pomegranate juice
1 cup of beef stock (homemade is best)
Zest of 1 lemon
2 tablespoons of chopped organic parsley
Salt
Fresh cracked pepper

Method:

Heat a large Dutch oven or other large braising pan over medium high heat. Add butter and olive oil to pan.

Place about 1 – 1 1/2 cups of flour in a bowl. Dredge shanks in flour and generously salt and pepper to taste.

Quickly brown both sides of meat in on medium high heat and remove from pan. If necessary add equal amounts of oil and butter and heat through. Add vegetables, garlic. Sauté until tender and lightly brown (about 7 minutes). Add tomatoes and crush with wooden spoon if necessary. Add wine, pomegranate juice and bay leaves. Cover and simmer until liquid has reduced by half. Add stock, cover and simmer slowly over until veal is tender about 4 – 6 hours.

 Written by Laura Klein,     http://organicauthority.com