Osso Buco
Ingredients
- 8 large veal shanks
- 0.5 cup flour
- 7 tsp unsalted butter, divided
- 1 0.5 cup dry white wine
- 1 0.5 cup onion, finely chopped
- 0.8 cup carrots, finely chopped
- 0.8 cup celery, finely chopped
- 1 tsp garlic, minced
- 4 cup beef broth
- 1 0.5 cup plum tomatoes, chopped
- 0.5 cup fresh parsley, minced
- 2 tsp lemon zest
Instructions
- 1
Season veal shanks with salt and pepper and dredge in flour.
- 2
In a heavy skillet, heat butter and oil over medium-high heat. Brown veal shanks on all sides. Transfer to a platter.
- 3
Add wine to skillet; boil, deglazing pan, until reduced to about 1/2 cup. Reserve.
- 4
In a large flameproof casserole, cook onion, carrots, celery, and garlic in remaining butter over medium-low heat until softened.
- 5
Add shanks and accumulated juices. Add reserved wine, enough broth to almost cover shanks, and spread tomatoes over top.
- 6
Add bouquet garni. Bring to simmer, then braise covered in a preheated 325°F oven for 2 hours until meat is very tender.
- 7
Make gremolata: combine parsley, lemon zest, and garlic. Remove bouquet garni and sprinkle gremolata over each shank before serving.