Recipe:Osso buco della capra

Ingredients

 * 3 lbs. tibia della capra (goat shanks)
 * extra virgin olive oil
 * Butter
 * 1 red onion, coarsely chopped
 * 1 red bell pepper, coarsely chopped
 * 3 carrots, peeled and coarsely chopped
 * 1 large stalk celery, coarsely chopped, with leaves
 * 6 cloves garlic, thinly sliced
 * 1/3 cup Marsala wine
 * 1 Tbsp balsamic vinegar
 * 2 Tbsp tomato paste
 * bouquet garni of 1 sprig rosemary, 4 sprigs thyme, 2 bay leaves
 * 2 cups brodo della capra (goat broth)
 * Salt and pepper

Gremolata
Mix in a bowl and reserve as garnish
 * 2 Tbsp chopped Italian Parsley
 * 1 clove garlic, minced
 * 1 tsp lemon zest
 * 2 Tbsp chopped anchovies

Preparation

 * Season shanks with salt and pepper, dredge lightly in flour, and brown in olive oil in a heavy skillet. Remove and set aside.
 * Deglaze the pan with butter. Add the onions, peppers, carrots, celery and garlic and sweat until soft.
 * Deglaze with Marsala and balsamic vinegar. Simmer until reduced by half.
 * Add bouqet garni and tomato paste. Add the shanks and stock and bring to boil.
 * Reduce heat and simmer for about 1-1 ½ hours.


 * Garnish with gremolata, and serve.