Step 1

Dust your Osso Bucco in seasoned flour and corn meal.  In a frying pan heat some olive oil and when 365F sauté the meat until golden brown, and reserve.

Step 2

In a Dutch oven or any oven proof pot heat the olive oil, when hot add the onion and cook until golden brown.  Add the carrots, garlic, celery, thyme and rosemary, and wine.  Bring the wine to boil and let it reduce by half.

Step 3

AFTER THE WINE HAS REDUCED, add the tomatoes, tomato puree, Port wine.  Add the flour like the Chef did in the video.  Add salt and pepper to taste, and Bay leaves.  Cover your pot and bake until the meat is tender and fall of the bones.  Depending on the size it could take 2 to 3 hours.

Step 4

When cooked, add the olives and the lemon Zest and serve with Polenta or Risotto.