Traditional Osso Buco
Description
Osso buco is a classic Italian dish of braised veal shanks that are so tender and succulent; garnish with a zesty gremolata for a restaurant-quality meal.
Ingredients
•
2 pounds veal shanks, cut into short lengths
•
1/4 cup all-purpose flour
•
1/4 cup Butter
•
1 large onion, chopped
•
2 cloves garlic, crushed
•
1 large carrot, chopped
•
2/3 cup dry white wine
•
1 (14 1/2 ounce) can diced tomatoes
•
2/3 cup beef stock
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salt and pepper to taste
•
1/2 cup chopped fresh flat leaf parsley
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2 teaspoons grated lemon zest
•
1 clove garlic, minced
Directions
1
Gather all ingredients.
2
Dust veal shanks lightly with flour.
3
Melt butter in a large skillet over medium to medium-high heat. Add veal; cook until browned on outsides. Transfer to a bowl; keep warm.
4
Add onion and 2 cloves crushed garlic to the skillet; cook and stir until onion is tender.
5
Return veal to the skillet; stir in carrot and wine. Simmer for 10 minutes.
6
Add tomatoes and beef stock; season with salt and black pepper.
7
Cover; simmer over low heat for 1 ½ hours, basting veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
8
Combine parsley, lemon zest, and 1 clove minced garlic in a small bowl. Sprinkle gremolata over veal just before serving.