Osso buco

• Servings: 6
• Difficulty: medium
• Time: 3 hours
• Tools: Dutch oven, Chef's knife, Cutting board, Tongs, Measuring cups, Measuring spoons

Ingredients

• 6 veal shanks (about 300g each)
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 3 cups beef broth
• 1 can (400g) crushed tomatoes
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon lemon zest
• Gremolata for serving (optional)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the veal shanks with salt and pepper.
3. Dredge the shanks in flour, shaking off any excess.
4. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
5. Brown the veal shanks on all sides, working in batches if necessary. Remove the shanks from the Dutch oven and set aside.
6. Add the remaining 2 tablespoons of olive oil to the Dutch oven.
7. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
8. Add the white wine to the Dutch oven, scraping up any browned bits from the bottom of the pot.
9. Return the veal shanks to the Dutch oven and add the beef broth, crushed tomatoes, thyme, bay leaves, and lemon zest.
10. Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
11. Braise the veal shanks in the oven for 2-2.5 hours, or until the meat is tender and falling off the bone.
12. Remove the Dutch oven from the oven and skim off any excess fat from the surface of the sauce.
13. Serve the Osso buco hot, garnished with gremolata (if desired).