Osso Buco

Ingredients

• 4 pieces veal shanks
• ¼ cup all-purpose flour
• 2 tbsp olive oil
• 1 medium onion
• 2 medium carrots
• 2 null celery stalks
• 3 cloves garlic
• 1 cup dry white wine
• 14½ oz canned diced tomatoes
• 2 cups beef broth
• 1 null bay leaf
• 3 null fresh thyme sprigs
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley (optional)
• 1 tbsp lemon zest (optional)

Steps

1. Preheat oven to 350°F (175°C). Season veal shanks with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear veal shanks until browned on all sides, then remove and set aside.
3. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes.
5. Return veal shanks to the pot. Add diced tomatoes, beef broth, bay leaf, and thyme. Bring to a gentle simmer.
6. Cover the pot and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the veal is very tender and falling off the bone.
7. While the osso buco braises, prepare the gremolata: finely chop fresh parsley and combine with lemon zest. (Optional)
8. Remove bay leaf and thyme sprigs before serving. Garnish each serving with gremolata, if desired.