#TurnUpTastes

4 large or 8 small pieces - osso bucco (veal hind shanks)
3 each - carrots, peeled and chopped
1 each - small onion, chopped
4 ribs - celery, chopped
4 each - bay leaves
10 sprigs - thyme
2 quarts - veal stock (or enough to almost cover the shanks)
1 TBL - tomato paste
2 cloves - garlic, minced
1 cup - flour
2 oz - vegetable oil
6 oz - bourbon

1. Pre heat oven to 300 degrees fahrenheit 
2. Heat a 6 qt sized Dutch oven or similar type pot over medium-to-medium high heat.
3. Season osso bucco with salt and pepper.
4. Coat meat with flour and knock off excess.
5. In hot Dutch oven, add oil. Next, sear meat on all sides, browning evenly. Remove from pan.
6. Add vegetables and garlic and cook in pan until lightly browned.
7. Add thyme, bay leaves and tomato paste. Stir until well combined.             
8. Add meat back to vegetable mixture and spread them out somewhat, with vegetables on top.
9. Pour in the bourbon to deglaze. Shake the pan a little bit and gently stir the bottom.
10. Next, add the veal stock. (Substitute beef broth or chicken stock if necessary. Homemade is always best!)
11. Bring to a light simmer. Put lid on pot.
12. Place pot into 300F oven.
13. Cooking times will vary, according to size of meat, approximately 2 ½ -3 ½ hours.
14. Check meat for tenderness after 2 ½ hours and every 30 minutes thereafter until meat is soft.
15. When meat is ready, remove from pan. Put cooking liquid and some of the vegetables and blend in a blender until very smooth. Adjust amount of vegetables to make your preferred consistency.
16. Place meat back into pan and pour sauce back over.
17. Hold warm until service or chill and reheat when needed.  
18. Julienne and caramelize (cook thoroughly until browned and very soft) one small onion.
19. Fold onions and some blue cheese into your favorite mashed potato recipe.
20. Sear off some chopped brussels sprouts until nice and browned in vegetable oil and season with salt and pepper.                       

Arrange osso bucco on a plate with the potatoes, brussels sprouts and pour the sauce all over the meat!