Made with AI
Classic Osso Buco
Ingredients
- veal shanks4 pieces (about 1.5 lbs)
- all-purpose flour0,5 cup
- olive oil2 tablespoons
- onion1 medium, chopped
- carrots2 chopped
- celery stalks2 chopped
- garlic3 cloves, minced
- dry white wine1 cup
- beef broth1 cup
- diced tomatoes1 can (14.5 oz)
- dried thyme1 teaspoon
- dried rosemary1 teaspoon
- bay leaf1 leaf
- saltto taste
- pepperto taste
- fresh parsley0,25 cup, chopped
- lemon zest1 tablespoon
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Pat the veal shanks dry with paper towels and season with salt and pepper.
- 3
Dredge the veal shanks in flour, shaking off any excess.
- 4
In a large ovenproof pot, heat the olive oil over medium-high heat.
- 5
Add the veal shanks and brown on all sides, about 8 minutes. Remove and set aside.
- 6
In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- 7
Add the minced garlic and cook for another minute.
- 8
Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
- 9
Add the beef broth, diced tomatoes, thyme, rosemary, and bay leaf. Stir to combine.
- 10
Return the veal shanks to the pot, making sure they are submerged in the liquid.
- 11
Cover the pot and transfer to the preheated oven. Cook for
- 12
5 to 2 hours, or until the meat is tender and falling off the bone.
- 13
Remove the pot from the oven and discard the bay leaf.
- 14
Sprinkle the chopped parsley and lemon zest over the top before serving.
- 15
Serve the Osso Buco hot, with your choice of side dish.
