Traditional Osso Buco

Osso buco is a classic Italian dish of braised veal shanks that are so tender and succulent; garnish with a zesty gremolata for a restaurant-quality meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 478 Calories

Ingredients

• 1 clove garlic, minced
• 2 teaspoons grated lemon zest
• salt and pepper to taste
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can diced tomatoes
• 1 large carrot, chopped
• 2 pounds veal shanks, cut into short lengths
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.66666668653488 cup dry white wine
• 0.66666668653488 cup beef stock
• 0.5 cup chopped fresh flat leaf parsley

Recipe Instructions

Step 1

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Step 2

Gather all ingredients.

Step 3

Dust the veal shanks lightly with flour.

Step 4

Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.

Step 5

Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

Step 6

Pour in the tomatoes and beef stock, and season with salt and pepper.

Step 7

Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.