Italian Osso Buco
Milan's legendary braised veal shanks in a wine and tomato sauce, traditionally served with risotto Milanese and gremolata.
Ingredients
- 4 veal shanks (1.5 inches thick)
- Flour for dusting
- 1 onion, 1 carrot, 1 celery (all diced)
- 4 cloves garlic
- 1 cup white wine
- 1 can crushed tomatoes
- 2 cups beef broth
- Bouquet garni (thyme, bay, parsley)
- Gremolata: zest of 1 lemon, 2 cloves garlic, 1/4 cup parsley (all finely chopped)
- Olive oil, salt, pepper
Instructions
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1
Tie each shank with kitchen twine. Season and dust with flour. Brown in olive oil in a Dutch oven, 4 minutes per side. Remove.
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2
Sauté onion, carrot, celery, garlic until softened, 8 minutes.
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3
Add wine, scrape bottom. Add tomatoes, broth, and bouquet garni.
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4
Return shanks. Cover and braise at 325°F for 2-2.5 hours until meat is fall-off-the-bone tender.
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5
Mix gremolata ingredients. Sprinkle over the shanks just before serving with risotto Milanese.
