Osso Buco with a Citrus Twist

Got rave reviews from the family on this one!

4 osso buco (veal or pork shank slice)
2 tbsps olive oil
2-3 tbsps flour
1/2 tsp salt
1 tsp lemon pepper
dried thyme
1/2 cup chopped onion
1 cup chopped carrot
1 cup turnip, cut in sticks
1/2 cup sliced celery
1 cup quartered mushrooms
2 bay leaves
2 whole cloves
few pieces orange peel
1/2 cup red wine
1 oz drambuie (yep I went there!)
2 cups chicken broth
2 tbsps sundried tomato in oil, chopped
kitchen twine and a coffee filter or piece of cheesecloth

Start by tying kitchen twine around each shank to keep it's shape and not fall off the bone. Dredge the shanks in flour, salt and lemon pepper, then brown on all sides in olive oil.

Add onion and brown.  De-glaze the pan with wine, drambuie, broth and sundried tomatoes on medium heat.

Put the bay leaves, cloves and a few pieces of orange peel in a coffee filter or cheesecloth and tie up with twine to form your bouquet garni. Sit it in the pan and add all the vegetables except the mushrooms. Sprinkle with thyme.

Bring to a boil, then reduce heat to low, cover and simmer for 1  1/2 hours.

Add mushrooms, raise heat to medium, uncover and cook another 20 minutes.

Gorgeous if I do say so myself !