Recipe: Osso Buco

Osso Buco

Serves 4

Ingredients

Method

4 Veal Shanks, Tied With Kitchen Twine

1 Medium Onion, Chopped

1 Carrot, Chopped

1 Celery Stalk, Chopped

2 Garlic Cloves, Minced

14 oz Canned Crushed Tomatoes

1½ cu Dry White Wine

1½ cu Chicken Or Veal Broth

1 Bay Leaf

½ tsp Dried Thyme

¼ cu All-purpose Flour

3 tbsp Olive Oil

¼ tsp Salt

¼ tsp Black Pepper

¼ cu Chopped Fresh Parsley

1 Lemon, Zested

1 Garlic Clove, Minced

Preheat the oven to 325°F (160°C).

Season the veal shanks with salt and black pepper. Dredge them in flour, shaking off any excess.

In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Transfer the browned shanks to a plate and set aside.

In the same pot, add the onion, carrot, celery, and garlic, cooking until softened and translucent, about 5 minutes.

Stir in the crushed tomatoes, white wine, broth, bay leaf, and thyme. Bring the mixture to a simmer.

Return the browned veal shanks to the pot, nestling them into the sauce. Cover the pot and transfer it to the preheated oven. Cook for 2-2.5 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.

While the Osso Buco is cooking, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl. Set aside.

Once the veal shanks are tender, carefully remove them from the pot and transfer to a serving platter. If the sauce is too thin, simmer it on the stovetop for a few minutes to thicken. Adjust the seasonings with salt and black pepper if needed.

Spoon the sauce over the veal shanks and sprinkle with the gremolata before serving. Traditionally, Osso Buco is served with Risotto alla Milanese or polenta.