Osso Buco Recipe

Ingredients

• 4 lb veal shanks (or 4 pieces)
• 1/3 cup all-purpose flour
• 2 tbsp olive oil (extra virgin)
• 2 small yellow onions (thinly diced)
• 1 carrot (diced)
• 1/3 cup celery stick (diced)
• 3 garlic cloves (minced)
• 1 tbsp tomato paste
• 15 oz tomato sauce
• 1 cup dry white wine
• 2 rosemary sprigs
• 2 bay leaves
• 1 cup beef broth (plus extra as needed)
• 1/2 tsp freshly ground black pepper
• 1 tsp sea salt
• 2 tbsp butter (optional)
• 1 cup fresh parsley
• 3 garlic cloves
• 1 lemon (zested)
• 1 lemon (juiced)
• Salt and pepper (to taste)

Instructions

1. 1

   First, tie the osso buco pieces with kitchen twine to keep them intact. Then, coat them in flour.Place a Dutch oven over medium heat. Add olive oil, let it heat for a minute, and sear the osso buco pieces until golden brown. Remove them from the pot.

2. 2

   In the same pot, add more olive oil and sauté the chopped onion, carrot, and celery. Once softened, add the minced garlic and tomato paste. Stir over heat for 2 minutes.

3. 3

   Pour in the white wine, tomato sauce, rosemary, bay leaf, and broth. Scrap the sides of the pot to deglaze as needed. Season with salt and pepper.

4. 4

   Return the osso buco to the pot. Cover and cook until the meat becomes very tender and falls apart easily approximately 2 - 2.5 hours. Once done, taste the sauce and adjust for seasonings. Optional: add some butter to the sauce to infuse flavors.

5. 5

   For the gremolata: Place all the ingredients in a food processor and blend until smooth. Alternatively, you can chop everything manually and then mix them together, whichever method you prefer.

6. 6

   When ready to serve, prepare polenta following its package directions. Serve one portion of osso buco over a bed of polenta and top it with the cooking sauce and gremolata.