For osso buco: Combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub over beef shanks. Heat oil in skillet over medium-high heat. Sear shanks on all sides until brown. Remove shanks from pan. Add onion, carrot and celery; sauté until tender. Pour wine into pan and deglaze. Add beef broth and tomato paste. Return meat to pan. Add bay leaf, thyme, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to low. Cover and simmer 2 hours, until tender. Remove meat from pan. Shred meat with a fork, discarding gristle and bones. Return meat to pan; increase heat to medium-high and cook 2-3 minutes. Remove meat from pot with slotted spoon to drain fat.
For pickled onions: In saucepot, bring vinegar, water and sugar to boil. Add red pepper flakes and red onions. Turn off heat; steep mixture at least 30 minutes.
For gremolata: In food processor, combine parsley, garlic and lemon zest. Pulse until finely chopped.
For assembly: Heat broiler. Spread 1 teaspoon butter on 1 side of each bread slice. Sprinkle 1 tablespoon of Wisconsin parmesan cheese over butter on each slice. Broil, cheese-side up, until toasted, about 3 minutes. Flip bread slices. Top each slice with 2 slices Wisconsin gouda cheese and 2 teaspoons gremolata. Broil until cheese is melted. Add shredded beef, pickled onions and arugula to 2 slices. Top with the remaining 2 slices, gremolata-side down, to make sandwiches. Serve immediately.
- 4 teaspoons butter
- 4 slices sourdough bread
- 1/4 cup Wisconsin Parmesan cheese, shredded
- 8 slices (1 ounce each) Wisconsin Gouda cheese
- Handful of arugula
For Osso Buco:
- 1 tablespoon flour
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 1/2 pounds beef shanks
- 1 tablespoon olive oil
- 2 tablespoons onion, chopped
- 2 tablespoons carrot, chopped
- 2 tablespoons celery, chopped
- 2 tablespoons red wine
- 3/4 cup beef broth
- 1 teaspoon tomato paste
- 1 bay leaf
- 1 teaspoon fresh thyme leaves, chopped
For Pickled Onions:
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- Pinch red pepper flakes
- 1/2 red onion, thinly sliced
- 1/4 cup fresh flat leaf parsley leaves
- 3 cloves garlic
- Zest of 1 lemon