Name: Osso Buco
Total time: 150 min
Yield: 4
Ingredients: 4 veal shanks; 1/2 cup flour; 3 tbsp olive oil; 1 onion; 1 carrot; 1 celery stalk; 3 cloves garlic; 250 ml dry white wine; 1 can (400 g) crushed tomatoes; 500 ml beef stock; 2 bay leaves; to taste salt and pepper; for topping lemon zest, parsley, and garlic (gremolata)

Osso Buco

Veal shanks slow-braised in wine and tomato until fall-apart tender.

Prep

15 min

Cook

135 min

Total

150 min

Active

30 min

Serves

Difficulty

Medium

Cuisine

italian

Servings4

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Steps

Pat the veal shanks dry, season, and dust with flour.
Sear the shanks in hot oil in a Dutch oven until browned on both sides, then set aside.
Cook the onion, carrot, and celery in the same pot for 6 minutes until soft.
Add the garlic and cook 30 seconds, then pour in the wine and scrape up any browned bits.
Stir in the tomatoes, stock, and bay leaves, and return the shanks to the pot.
Cover and simmer gently on low heat, or braise in a 160°C (325°F) oven, for about 2 hours until the meat is very tender.
Mix the lemon zest, parsley, and a little minced garlic for the gremolata.
Serve the shanks spooned with sauce and topped with gremolata.