Osso Buco

Ingredients

Veal shanks

4, cut into 1.5-inch thick pieces

All-purpose flour

1/2 cup

Olive oil

3 tablespoons

Onion

1 large, chopped

Carrot

1 large, chopped

Celery

1 stalk, chopped

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Dry white wine

1 cup

Beef or veal broth

2 cups

Bay leaf

1

Thyme

1 teaspoon, dried

Salt

to taste

Black pepper

to taste

Gremolata

for serving

Fresh parsley

1/4 cup, chopped

Lemon zest

1 tablespoon

Garlic (for gremolata)

1 clove, minced

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the veal shanks generously with salt and pepper, then dredge each shank in flour, shaking off the excess.
3. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the browned shanks and set aside.
4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly and develop depth in flavor.
6. Pour in the white wine, using a wooden spoon to scrape the bottom of the pot, releasing any browned bits.
7. Add the beef or veal broth, bay leaf, thyme, and any additional salt and pepper to taste. Stir to combine.
8. Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
9. Cover the pot with a lid and transfer it to the preheated oven. Braise the osso buco for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
10. While the osso buco is braising, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl.
11. Once the osso buco is ready, remove it from the oven and let it rest for a few minutes. Serve hot, garnished with the gremolata for an added burst of freshness.