Osso Buco

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Recipe

Ingredients

	2 pieces	Veal Shank , about 1.5 inches thick
	to taste	Salt
	to taste	Black Pepper , to taste
	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	White Wine , dry
	1 cup	Stock , beef or chicken
	1 can	Tomato , crushed (14 oz)
	1 teaspoon	Lemon zest
	2 tablespoons	Parsley , fresh, chopped
	1 teaspoon	Thyme , fresh 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.