Osso Buco

Ingredients

• 4 veal shanks (2 inches thick)
• 1/2 cup flour
• 4 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup white wine
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 2 bay leaves
• Fresh thyme
• For gremolata: 1/4 cup parsley, 2 cloves garlic minced, zest of 1 lemon
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (165°C). Season veal with salt and pepper, dredge in flour.
2. Heat oil in a Dutch oven over medium-high heat. Brown veal on all sides, about 8 minutes. Remove.
3. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
4. Add garlic and cook 1 minute. Add wine and cook 5 minutes.
5. Add tomatoes, broth, bay leaves, and thyme. Return veal to pot.
6. Cover and braise in oven for 2-2.5 hours until meat is very tender.
7. Make gremolata by mixing parsley, garlic, and lemon zest.
8. Serve veal with sauce, topped with gremolata. Traditionally served with risotto Milanese.