Published: by Absolutely Recipes, in the Meat recipes category.

Osso Buco Recipe.

Ingredients:

4 veal shanks, about 1 ½ inches thick
Salt and black pepper to taste
½ cup (60g) all-purpose flour, for dredging
4 tablespoons (60ml) olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves of garlic, minced
1 cup (240ml) dry white wine
1 can (14 ounces/400g) diced tomatoes
2 cups (480ml) beef or vegetable broth
1 tablespoon (15ml) tomato paste
1 bay leaf
1 teaspoon dried thyme

Gremolata for garnish (optional):

Zest of 1 lemon
2 tablespoons (8g) chopped fresh parsley
2 cloves of garlic, minced

Recipe Instructions:

Season the veal shanks generously with salt and black pepper. Dredge them in flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the veal shanks on all sides until they develop a golden crust. Remove the shanks from the pot and set them aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they become tender and lightly browned.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
Add the diced tomatoes, beef or vegetable broth, tomato paste, bay leaf, and dried thyme to the pot. Stir well to combine.
Return the veal shanks to the pot, submerging them in the liquid. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2 ½ hours or until the veal is tender and falling off the bone. Turn the shanks occasionally during the cooking process.
While the osso buco is simmering, prepare the gremolata by combining the lemon zest, chopped parsley, and minced garlic in a small bowl. Set aside.
Once the veal is tender, remove the bay leaf from the pot.
Serve the osso buco hot, garnished with a sprinkle of gremolata on top. It pairs well with risotto, polenta, or mashed potatoes.

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