Italian Osso Buco
Ingredients:
4 veal shanks (about 8 ounces each)
Salt and freshly ground black pepper
1 cup all-purpose flour
2 tablespoons olive oil
1 large yellow onion, peeled and large diced
1 large carrot, peeled and large diced
2 celery stalks, peeled and large diced
6–8 garlic cloves, peeled
2 tablespoons tomato paste
3 cups roughly chopped fresh tomatoes
2 cups dry red wine (e.g., Sangiovese or Barolo)
4 cups beef stock
2 bay leaves
1 bunch Italian parsley
20–25 fresh thyme sprigs
Coarse salt and freshly cracked pepper, to taste
Zest of 1 lemon (for gremolata)
2 tablespoons chopped fresh parsley (for gremolata)
2 cloves garlic, minced (for gremolata)
Instructions:
1. Preheat the oven to 325°F (163°C).
2. Season the veal shanks with salt and pepper. Dredge each shank in flour, shaking off any excess.
3. In a large Dutch oven, heat the olive oil over medium-high heat until it begins to smoke lightly.
4. Add the veal shanks to the pot, reduce heat to medium, and sear until golden brown on all sides, about 4–6 minutes per side. Remove the shanks and set aside.
5. In the same pot, add the diced onion, carrot, celery, and whole garlic cloves. Sauté for 3–4 minutes until lightly browned.
6. Stir in the tomato paste and cook for 2 minutes.
7. Add the chopped tomatoes and deglaze the pot with the red wine, scraping up any browned bits from the bottom. Cook for 2 minutes.
8. Pour in the beef stock and add the bay leaves, parsley, thyme, salt, and pepper. Taste the liquid to ensure it’s well seasoned.
9. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Cover the pot and place it in the preheated oven.
10. Braise the shanks for 2 to 2½ hours, or until the meat is very tender and easily pulls away from the bone.
11. While the shanks are braising, prepare the gremolata by mixing the lemon zest, chopped parsley, and minced garlic in a small bowl. Set aside.
12. Once the osso buco is done, remove the pot from the oven. Serve the veal shanks topped with a sprinkle of gremolata.
Prep: 20 minutes | Cook: 2 hours 30 minutes | Total: 2 hours 50 minutes
Servings: 4 | Calories: Approximately 650 per serving
