traditional osso buco

Ingredients

• Servings: 4
• 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
• 2/3 cup beef stock
• 1 (14.5 ounce) can diced tomatoes
• salt and pepper to taste
• gremolata:
• 1/2 cup chopped fresh flat leaf parsley
• 1 clove garlic, minced
• 2 teaspoons grated lemon zest

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• dust the veal shanks lightly with flour. 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. 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 . simmer for 10 minutes.
• pour in the tomatoes and beef stock, and season with salt and pepper. 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.
• in a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. sprinkle the gremolata over the veal just before serving.