Osso Buco

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Recipe

Ingredients

2 pieces	veal shanks, about 1.5 inches thick
to taste	salt
to taste	black pepper
2 tablespoons	olive oil
2 tablespoons	butter
1 cup	onion, finely chopped
1/2 cup	carrot, finely chopped
1/2 cup	celery, finely chopped
2 cloves	garlic, minced
1 cup	dry white wine
1 cup	beef or chicken stock
1 can	crushed tomatoes (14 oz)
1 teaspoon	lemon zest
2 tablespoons	fresh parsley, chopped
1 teaspoon	fresh thyme leaves

Instructions

1. 1 Season the veal shanks with salt and black pepper on both sides.
2. 2 In a large, heavy-bottomed pot, heat the olive oil and butter over medium-high heat.
3. 3 Sear the veal shanks for about 4-5 minutes on each side until browned. Remove and set aside.
4. 4 In the same pot, add the onion, carrot, and celery. Sauté until the vegetables are soft, about 5 minutes.
5. 5 Add the minced garlic and cook for another minute until fragrant.
6. 6 Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
7. 7 Let the wine reduce by half, then add the crushed tomatoes and stock.
8. 8 Return the veal shanks to the pot, ensuring they are submerged in the liquid.
9. 9 Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours until the meat is tender.
10. 10 Before serving, mix the lemon zest and parsley together to make a gremolata.
11. 11 Serve the osso buco hot, topped with a sprinkle of gremolata.