Osso Buco
INGREDIENTS
4 slices of veal shanks
Flour for dredging
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and diced
2 celery branches, diced
4 cloves of garlic, minced
1 cup dry white wine
1 can (400g) diced tomatoes
1 cup beef broth
Zest of 1 lemon
Salt and freshly ground black pepper
Fresh parsley, chopped, for garnish
PREPARATION
Prepare the Veal Shanks: Dredge the veal shanks in flour, shaking off any excess.
Sear the Veal Shanks: In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and brown them on both sides. Remove the veal shanks from the pot and set aside.
Sauté Vegetables: In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Sauté the vegetables until they soften and the onion becomes translucent.
Deglaze with Wine: Pour in the dry white wine, stirring to loosen any browned bits from the bottom of the pot. Let the wine simmer until it reduces slightly.
Add Tomatoes, Broth, and Zest: Add the diced tomatoes, beef broth, and lemon zest to the pot. Season with salt and freshly ground black pepper. Return the veal shanks to the pot, nestling them into the sauce.
Simmer Osso Buco: Reduce the heat to low, cover the pot, and let the osso buco simmer gently for 2-2.5 hours, or until the veal is tender and almost falling off the bone. Stir occasionally and add more broth if needed to prevent sticking.
Garnish and Serve: Once the veal shanks are tender, taste the sauce and adjust the seasoning if necessary. Serve the osso buco hot, garnished with chopped fresh parsley.
Osso Buco is traditionally served with risotto, polenta, or mashed potatoes, allowing the rich and flavorful sauce to be soaked up by the accompaniment. Enjoy your meal!