Osso Buco | FoodieAtlas

Ingredients

4 veal shanks, cut 1 1/2 to 2 inches thick
Salt and black pepper to taste
1/2 cup (60 g) all-purpose flour, for dredging
1/4 cup (60 ml) olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) beef or veal broth
1 cup (240 ml) canned crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 lemon, zested
2 tablespoons fresh parsley, chopped

Instructions

Prepare the Veal Shanks

Pat the veal shanks dry with paper towels.

Season both sides with salt and black pepper.

Dredge the veal shanks in flour, shaking off any excess.

Brown the Veal Shanks

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks and set them aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery.

Sauté until the vegetables are softened, about 5-7 minutes.

Add the minced garlic and cook for another minute.

Deglaze the Pot

Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Let the wine reduce by half, about 5 minutes.

Add the Tomatoes and Broth

Stir in the crushed tomatoes, tomato paste, beef or veal broth, dried thyme, dried rosemary, and bay leaves.

Return the veal shanks to the pot, nestling them into the sauce.

Simmer the Osso Buco

Bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let it cook gently for about 1.5 to 2 hours, or until the meat is tender and falling off the bone. Turn the shanks occasionally to ensure even cooking.

Prepare the Gremolata

In a small bowl, combine the lemon zest and chopped fresh parsley.

Serve

Transfer the osso buco to serving plates.

Spoon the sauce and vegetables over the top.

Sprinkle with the gremolata for a fresh, zesty finish.