Delicious Moose Osso Buco: Best of the Rest

Directions

• Sprinkle the moose shanks generously with salt and pepper. Then, cover them with flour.
• Heat the oven to 350 F. Heat a deep pot under medium-high heat. When hot, add 1 tbsp of vegetable oil and 1 tbsp of butter. When the butter is melted, remove the excess flour from the shanks and add them to the pot, but do not over lap them. You may have to do two batch. Cook on both sides until brown, about 4 minutes per side, and remove the shanks.
• Add 1 tbsp of vegetable oil and 1 tbsp of butter to the same pot and rub the fond off the bottom of the pan. When the butter is melted, add the carrots, the celery and the onions. Cook until soft, 6 minutes. Push the vegetables to one side and add the tomato paste and the garlic to the free side. Cook while mixing the tomato paste and the garlic together until the garlic is fragrant, 2 minutes.
• Add the wine and mix well. Bring to a boil and reduce for 2 minutes. Add the bay leaf, the stock and the diced tomatoes and bring to a boil. Place the shanks in the pot, mostly submerged. Close the lid and place the pot in the oven for 2 hours. Every 30 minutes, humidify the shanks with a bit of sauce.
• 10 minutes before the osso buco is ready, heat a small skillet under medium heat. Add the panko and the butter. Mix until the panko is brown, but not burned, about 2 minutes. Remove the panko from the skillet and cool off for 5 minutes. When ready to serve, mix all the ingredients of the gremolata
• Done! Serve with orzo or polenta, sprinkled with 1 or 2 tbsp of gremolata.