Osso Buco
Ingredients
- 4 veal Shanks (about 1.5kg)
- Salt and pepper to taste
- 2 tbsp Olive oil
- 1 onion , chopped
- 1 carrot , chopped
- 1 celery Stalk, chopped
- 2 cloves Garlic, minced
- 250 ml White wine
- 500 ml Beef broth
- 400 g Canned tomatoes, crushed
- 2 sprigs Fresh thyme
- 1 bay Leaf
- Gremolata (lemon zest, garlic, parsley) for serving
Instructions
1. Preheat the oven to 160°C (320°F).
2. Season the veal shanks with salt and pepper.
3. In a large Dutch oven, heat oil over medium-high heat and brown the shanks on all sides. Remove and set aside.
4. In the same pot, add chopped onion, carrot, and celery. Sauté until softened.
5. Stir in minced garlic and cook for another minute.
6. Add white wine to deglaze the pot, scraping up any browned bits.
7. Return the shanks to the pot and add broth, tomatoes, and herbs.
8. Bring to a simmer, cover, and transfer to the oven.
9. Cook for about 2 hours until the meat is tender and falling off the bone.
10. Serve with gremolata and your choice of side dish.
