Osso Buco

Ingredients

• 4 pieces Veal shanks
• 0.5 cup All-purpose flour
• 3 tablespoons Olive oil
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 1 cup Dry white wine
• 2 cups Beef stock
• 2 tablespoons Tomato paste
• 0.25 cup Fresh parsley
• 1 tablespoon Lemon zest
• 3 cloves Garlic

Instructions

1. 1

   Pat the veal shanks dry and tie them with kitchen twine to hold their shape.

2. 2

   Dredge the shanks in flour, shaking off the excess.

3. 3

   Heat olive oil in a large Dutch oven and sear the meat on all sides until browned, then remove and set aside.

4. 4

   In the same pot, sauté diced onion, carrots, and celery until softened.

5. 5

   Stir in the tomato paste and cook for 2 minutes.

6. 6

   Deglaze the pot with white wine, scraping up the browned bits from the bottom.

7. 7

   Return the meat to the pot and add beef stock until the shanks are halfway submerged.

8. 8

   Cover and simmer on low heat for 2 to 2.5 hours until the meat is fork-tender.

9. 9

   Combine chopped parsley, lemon zest, and minced garlic to create the gremolata.

10. 10

    Serve the shanks topped with the gremolata and braising liquid, traditionally over saffron risotto.