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

• 2 Tbsp chopped Italian Parsley
• 1 clove garlic, minced
• 1 tsp lemon zest
• 2 Tbsp chopped anchovies

Mix in a bowl and reserve as garnish

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.