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Braised Osso Buco

4.6
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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
110 min
SERVINGS
4 servings
Dinner Italian
Braised Osso Buco
Ingredients
  • 2 pounds veal shanks, cut into short lengths
  • 1/4 cup all-purpose flour
  • 1/4 cup Butter
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2/3 cup dry white wine
  • 2/3 cup beef stock
  • 1 (14.5 ounce) can diced tomatoes
  • salt and pepper to taste
  • 1/2 cup chopped fresh flat leaf parsley
  • 1 clove garlic, minced
  • 2 teaspoons grated lemon zest
Instructions
1
Collect all necessary items.
2
Dust the veal shanks with a light coating of flour to prevent sticking.
3
Heat butter in a large skillet over medium-high heat until it reaches the melting point.
4
Add the veal shanks to the skillet and cook until they develop a golden-brown exterior.
5
Transfer the veal to a warm holding area, where it will remain until further instructions.
6
Add two minced cloves of garlic and sautéed onions to the skillet.
7
Stir constantly until the onions are tender and translucent.
8
Return the veal shanks to the skillet, then add sliced carrots and red wine.
9
Simmer for 10 minutes, allowing the flavors to meld together.
10
Pour in canned tomatoes and beef broth, adding a pinch of salt and pepper for seasoning.
11
Cover the skillet and simmer over low heat for 1 1/2 hours, periodically basting the veal with its juices.
12
The meat should be tender but still retain some firmness to it.
13
In a small bowl, combine chopped parsley, minced garlic, and lemon zest.
14
Sprinkle the gremolata mixture over the veal just before serving.