Osso Buco

Ingredients:

• 4 veal shanks, about 1 1/2 inches thick
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef or chicken broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• Gremolata: 1 lemon (zested), 1 garlic clove (minced), and 2 tbsp parsley (chopped)

Instructions:

1. Prepare the Veal Shanks: Season the veal shanks generously with salt and pepper. Lightly coat them in flour, shaking off the excess.
2. Brown the Shanks: In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the veal shanks and brown on all sides, about 4-5 minutes per side. Remove the shanks and set aside.
3. Sauté the Vegetables: In the same pot, add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
4. Deglaze the Pot: Pour in the white wine and cook for 2-3 minutes, scraping the browned bits from the bottom of the pot. Let the wine reduce slightly.
5. Simmer the Shanks: Return the veal shanks to the pot. Add the diced tomatoes, broth, thyme, rosemary, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, until the meat is tender and falling off the bone.
6. Make the Gremolata: While the osso buco is cooking, prepare the gremolata by combining lemon zest, minced garlic, and chopped parsley in a small bowl.
7. Serve: Once the osso buco is ready, remove the thyme, rosemary, and bay leaf. Serve the veal shanks over a bed of risotto or polenta, spooning the rich sauce over the top. Garnish with gremolata for added flavor.

Notes:

For a richer flavor, cook the osso buco a day ahead, let it cool, and reheat the next day. The flavors will meld beautifully.

About This Dish:

Osso Buco is a classic Italian dish made with braised veal shanks. The meat becomes incredibly tender, and the marrow inside the bone adds a rich, unctuous flavor to the dish.

Nutritional Information:

Nutrient	Amount per Serving
Calories	620 kcal
Fat	35g
Carbohydrates	18g
Protein	55g

User Reviews:

John D.: "This is hands down the best osso buco recipe I've ever tried. The meat was so tender, and the gremolata added a fresh pop of flavor!"

Sophia L.: "A family favorite! I served it with creamy polenta, and it was perfection. Will definitely make again."