Ingredients
4 veal shanks (about 1.5 inches thick)
1/4 cup all-purpose flour (for dredging)
Salt and pepper, to taste
3 tablespoons olive oil
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken or beef broth
1 (14 oz) can crushed tomatoes
1 (14 oz) can crushed tomatoes
1 bay leaf
Zest of 1 lemon
1 tablespoon butter (optional)
1/4 cup fresh parsley, finely chopped
2 cloves garlic, minced
Zest of 1 lemon
Execution
Prepare the Veal Shanks
Pat the veal shanks dry with paper towels. Season with salt and pepper, then dredge lightly in flour, shaking off any excess.
Sear the Meat
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the veal shanks on all sides until golden brown, about 3-4 minutes per side. Remove the shanks and set aside.
Sauté the Vegetables
In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the Pot
Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 3 minutes, reducing slightly.
Add the Liquids
Stir in the broth, crushed tomatoes, thyme, bay leaf, and lemon zest. Bring the mixture to a simmer, then return the veal shanks to the pot, nestling them into the sauce.
Braise the Osso Buco
Cover the pot and reduce the heat to low. Let the osso buco braise for 2-3 hours, until the meat is fork-tender and nearly falling off the bone. Check occasionally to ensure the liquid level is sufficient, adding more broth if needed.
Prepare the Gremolata
While the osso buco finishes cooking, combine the parsley, garlic, and lemon zest in a small bowl. This bright, aromatic mixture will be sprinkled on top just before serving.
Finish and Serve
If desired, stir in a tablespoon of butter into the sauce at the end for extra richness. Serve the osso buco with a spoonful of gremolata on top, and pair with risotto, mashed potatoes, or polenta to soak up the rich sauce.
Additional tips
- Make it Ahead: Osso buco tastes even better the next day! Prepare it ahead of time and gently reheat before serving.
- Meat Alternatives: If veal is hard to find, you can substitute with beef or pork shanks for a similar result.
- White Wine Substitute: If you prefer, you can use red wine instead of white for a deeper, richer sauce.
- Gremolata Variations: Add a touch of grated Parmesan to the gremolata for an extra flavor boost.
