Osso Buco
Slow-braised veal shanks glazed in a fragrant tomato-wine sauce until fork-tender, finished with a bright parsley-lemon gremolata to cut the richness. This is a leisurely, technique-forward braise that rewards attention to browning and gentle simmering.
4 veal shanks, about 1 to 1¼ lb each, cross-cut
2 tsp kosher salt
1 tsp black pepper, freshly ground
1 cup all-purpose flour, for dredging
3 tbsp olive oil
2 tbsp unsalted butter
1 cup yellow onion, finely chopped
1 cup carrot, finely chopped
1 cup celery, finely chopped
3 clove garlic, minced
2 tbsp tomato paste
1 cup dry white wine
2 cup chicken stock
1 cup beef stock
1 cup canned crushed tomatoes
1 bay leaf
2 sprig fresh thyme
1 sprig fresh rosemary
1 lemon, zest only
1 cup flat-leaf parsley, packed, stems removed, finely chopped
1 clove garlic (for gremolata), minced
1 tbsp extra-virgin olive oil
1 tbsp butter (optional finish)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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