Osso Buco
Osso buco — succulent veal shanks slow-braised in white wine with tomatoes and vegetables until completely tender, served with an aromatic gremolata of lemon zest, garlic and parsley.
Ingredients
- veal shanks1200 g
- onion1 pcs
- carrot1 pcs
- celery2 stalk
- canned tomatoes400 g
- dry white wine200 ml
- broth300 ml
- flour30 g
- lemon (zest)1 pcs
- parsley20 g
- garlic2 cloves
- butter40 g
Instructions
Dredge the shanks in flour on both sides, shaking off the excess.
In a Dutch oven, melt the butter over medium heat and brown the shanks for 5 min on each side until golden; season with salt and pepper and set aside.
In the same pot, sauté the chopped onion, carrot and celery for 8 min until softened.
Return the shanks to the pot, pour in the dry white wine and let it reduce for 2-3 min.
Add the canned tomatoes (crushed with a fork) and the stock — the liquid should cover the shanks by ¾.
Cover with a lid and braise at 160°C in the oven for 1.5-2 hrs, turning the shanks once every 30 min, until the meat is falling off the bone.
For the gremolata, mix finely grated lemon zest, minced garlic and parsley; sprinkle over the dish before serving.
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