Ingredients
For the Osso Buco:
- 4 veal shanks (about 4 pounds)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons all-purpose flour
- ¼ cup extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium celery stalks, diced
- 2 medium carrots, peeled and diced
- 8 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 6 sprigs fresh thyme
- 4 sprigs rosemary
- 2 bay leaves
- 1 (750-ml) bottle dry white wine
For the Gremolata:
- ¼ cup chopped flat-leaf parsley
- 1 tablespoon lemon zest
- 2 garlic cloves, grated
Instructions
For the Osso Buco:
Prepare the Shanks: Use butcher twine to tie the veal shanks around their circumference to help maintain shape during cooking. Season generously with kosher salt and freshly ground black pepper. Sprinkle flour over each shank and shake off excessively.
Sear the Shanks: Heat a large Dutch oven over medium-high heat and add the olive oil. Once hot, add the veal shanks in batches, ensuring not to overcrowd the pan. Sear each side until golden brown, about 5 minutes total. Remove the shanks and set aside.
Cook the Vegetables: Lower the heat to medium-low. Add the chopped onion, diced celery, and diced carrots to the pot. Sauté until the vegetables are tender, about 6 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Add Tomatoes and Herbs: Stir in the tomato paste, followed by the diced tomatoes. Tie the thyme, rosemary, and bay leaves together with twine and add them to the pot.
Braise the Shanks: Return the veal shanks to the pot and pour the white wine over everything. Bring to a boil, then cover tightly with a lid. Reduce heat and braise for 2 to 2½ hours, or until the veal is fork-tender.
For the Gremolata:
- In a small bowl, combine the chopped parsley, lemon zest, and grated garlic. Mix well and set aside until ready to serve.
To Serve:
Serve the osso buco hot, garnished with the gremolata for a fresh, zesty contrast to the rich flavors of the dish. Enjoy!
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