Beef Stew Osso Buco style

Stew

• 2.5-3.5 pounds meat for stew (1 1/2 - 2 1/2 inch cubes)
• 1/2 cup AP flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2-3 shallots, finely chopped
• 2-3 carrots, chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, minced
• 2 cups white wine
• 1 cup chicken stock
• 3-4 tomatoes, chopped or sliced in half & grated on box grater, leaving skin (if skin is tough) OR 1 14oz can diced tomato
• 1 cup olives, kalamata or oil-brined are best
• 2-3 sprigs fresh thyme
• 2-3 sprigs fresh parsley
• 2-3 stips of orange zest
• 1 bay leaf
• salt & pepper

Gremolata

• 5 tablespoons parsley, finely chopped
• 1 garlic clove, minced
• 1 teaspoon lemon zest, grated

1. Preheat oven to 325°F
2. Heat olive oil and butter in dutch oven or other oven proof pot over medium high.
3. Pat meat dry and season with salt & pepper. Toss in a bowl with flour and shake off excess. Brown meat in batches. Remove to plate.
4. Reduce heat to medium and add in shallot, carrot, celery and garlic and cook until soft & pale, stirring to pick up brown bits on pan. Season lightly with salt & pepper.
5. Add remaining ingredients and bring to a boil, stirring. Add meat back to pot along with accumulated juices and bring to simmer.
6. Cover and braise in oven until tender, about 1 ½ - 2 ½ hours. Check liquid levels periodically and add extra stock or water if it is drying out too much.
7. When done, remove bay leaf, parsley and thyme stems. Check seasoning and adjust as needed.
8. Mix gremolata ingredients together. Using a microplane to grate both garlic & lemon zest will give a nice fine texture.
9. Best served over saffron risotto or polenta, but egg noodles, rice or potatoes would be nice too. Serve gremolata at table.