Osso Buco

• For 4 people
• Preparation time : 120 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Osso Buco
  • Veal shanks : 4 pieces
  • All-purpose flour (for dredging) : 1/2 cup
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 1/4 cup
  • Onion : 1 large, chopped
  • Carrot : 1 large, chopped
  • Celery : 1 stalk, chopped
  • Garlic : 3 cloves, minced
  • Tomato paste : 2 tablespoons
  • White wine : 1 cup
  • Beef broth : 2 cups
  • Bay leaf : 1
  • Fresh thyme : 1 sprig
  • Lemon zest : 1 strip
  • Gremolata : (optional, for garnish)

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• DREDGE the veal shanks in flour seasoned with salt and pepper.
• HEAT olive oil in a large Dutch oven over medium-high heat.
• BROWN the veal shanks on all sides, then set aside.
• ADD onion, carrot, celery, and garlic to the pot. Cook until softened.
• STIR in tomato paste and cook for 1-2 minutes.
• POUR in white wine and simmer until reduced by half.
• RETURN the veal shanks to the pot and add beef broth, bay leaf, thyme, and lemon zest.
• BRING to a simmer, then cover and COOK on low heat for about 2 hours, until the meat is tender.
• REMOVE the veal shanks and keep warm.
• STRAIN the sauce, discarding solids, and reduce if needed.
• SERVE the veal shanks with the sauce and Gremolata on top.

Tips

• Osso Buco is traditionally served with Risotto alla Milanese or polenta.
• Gremolata is a mixture of lemon zest, garlic, and parsley that adds a fresh flavor to the dish.

Information

• Osso Buco is a classic Italian dish that translates to "bone with a hole," referring to the marrow-filled bone in the veal shank.