Osso Buco

Indulge in the rich, tender flavors of Osso Buco, a classic Italian dish featuring succulent veal shanks simmered in white wine and aromatic herbs. Perfect for a cozy family dinner or a special occasion, this dish is sure to impress.

• 4 pieces veal shanks
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 1 cup white wine
• 1 cup beef or chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon bay leaf
• 1 medium carrot
• 1 medium celery stalk
• zest of 1 lemon
• 2 tablespoons parsley

Method

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   Season the veal shanks with salt and pepper, then dust them with flour, shaking off any excess.

3. 3

   In a large Dutch oven, heat the olive oil over medium-high heat. Sear the veal shanks on all sides until browned, about 4-5 minutes per side. Remove the shanks and set aside.

4. 4

   In the same pot, add onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

5. 5

   Pour in the white wine, scraping up the browned bits from the bottom of the pot. Let it simmer for about 2 minutes.

6. 6

   Return the veal shanks to the pot, add stock, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 1.5 to 2 hours until the meat is tender.

7. 7

   Meanwhile, prepare the gremolata by mixing lemon zest and parsley in a small bowl.

8. 8

   Once the osso buco is cooked, serve hot, topped with gremolata and accompanied by risotto or polenta.