Osso Buco
Braised veal shanks with tomato, celery, carrot, and onion in a rich meat sauce. Long, slow cooking yields tender meat that pulls from the bone, served with its concentrated cooking liquid.
Ingredients
Method
Pat veal shanks dry with paper towels; season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, brown veal shanks on both sides, 3–4 minutes per side. Remove and set aside.
In the same pot, add onion, carrot, and celery; cook over medium heat until softened, about 5 minutes.
Stir in tomato paste and cook for 1 minute. Add canned tomatoes, beef broth, wine (if using), bay leaf, rosemary, and thyme. Stir to combine.
Return veal shanks to the pot, nestling them into the liquid. Bring to a simmer, cover, and transfer to a 325°F oven.
Braise for 2.5–3 hours, turning the shanks halfway through, until meat is tender and pulls easily from the bone. The braising liquid should reduce slightly.
Remove and discard bay leaf and herb sprigs. Taste and adjust seasoning with salt and pepper.
Transfer osso buco to serving plates, spoon sauce and vegetables over meat, and garnish with fresh parsley and lemon zest (or gremolata).
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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