Classic Italian Osso Buco
Ingredients:
4 veal shanks (about 1.5 inches thick)
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
1 cup dry white wine
1 cup beef broth
1 can (14.5 oz) diced tomatoes
1 bay leaf
1 sprig fresh thyme
Zest of 1 lemon
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
Heat olive oil and butter in a large, heavy skillet over medium heat. Add the veal shanks and brown them on all sides. Remove the shanks and set them aside.
In the same skillet, add the onion, carrot, and celery, and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
Pour in the white wine and simmer until it has reduced by half. Add the beef broth, diced tomatoes, bay leaf, and thyme. Stir well.
Return the veal shanks to the skillet, ensuring they are partially submerged in the liquid. Cover the skillet and reduce the heat to low. Let the osso buco simmer for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
Before serving, mix the lemon zest and chopped parsley together and sprinkle over the osso buco for a fresh, zesty finish.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 500 kcal | Servings: 4
