Osso Buco Braise
Braised cross-cut shanks in tomato-based liquid with aromatic vegetables and herbs, finished with a bright citrus-parsley garnish. Low, slow cooking renders the meat tender and infuses the sauce with deep, complex flavor.
Ingredients
Method
Pat veal shanks dry with paper towels. Season all sides generously with salt and pepper.
Spread flour in a shallow dish and dredge each shank to coat lightly on all sides; shake off excess.
Dice onion, carrot, and celery into roughly 0.5-inch pieces. Mince garlic. Zest lemon and chop fresh parsley for garnish.
Heat olive oil in a Dutch oven over medium-high heat. Working in batches if needed, brown shanks on all sides until deep golden brown, about 8–10 minutes total. Transfer to a plate.
In the same pot, sauté onion, carrot, and celery until softened, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.
Stir in tomato paste and cook 2 minutes. Pour in white wine, scraping up any browned bits from the bottom, and simmer 2 minutes.
Add canned tomatoes with liquid and broth. Return shanks to pot along with any accumulated juices. Add rosemary sprigs and bay leaves.
Bring to a gentle simmer, then cover and transfer to a 325°F oven. Braise 1.5–2 hours, until meat is fall-apart tender and pulls easily from bone.
Remove pot from oven. Discard rosemary sprigs and bay leaves. Taste and adjust salt and pepper.
Spoon shanks and sauce into bowls or plates. Top with gremolata (lemon zest, chopped parsley, and minced garlic mixed together) and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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