Osso Buco

Takes 180 minutes | Serves 4 |

Ingredients

4 pieces bone-in veal shanks
15 g flour
1 piece carrot
1 piece celery stalk
1 piece onion
2 pieces garlic cloves
1 piece bay leaf
2 pieces rosemary sprigs
45 g tomato paste
500 ml chicken stock
125 ml white wine
1 to taste salt and pepper
15 ml olive oil
1 serving gremolata

Steps

Prepare the Veal

• Sprinkle the veal shanks with salt and press it in so it sticks.
• Place the flour on a plate and dredge the veal shanks, shaking off any excess flour.

Brown the Veal

• Heat 15-30 ml of olive oil in a large skillet or Dutch oven.
• Once hot, brown the veal on both sides. Remove and set aside on a plate.

Make the Sauce

• Add more olive oil to the same pan if necessary.
• Add the finely chopped carrot, celery, and onion. Sauté over medium heat until softened, but not browned.
• Add the garlic and sauté for another minute.

Add Liquids

• Pour in the white wine and reduce the liquid by half.
• Add the chicken stock and tomato paste, stirring to combine.

Simmer

• Add the bay leaf and rosemary.
• Return the veal shanks to the pan, cover with a lid, and simmer gently for 2 hours.

Reduce the Sauce

• After 2 hours, remove the lid and continue to simmer uncovered for 30 minutes, until the sauce has reduced and thickened slightly.

Serve

• Prepare the gremolata by finely chopping fresh parsley, garlic, and lemon zest.
• Sprinkle the gremolata over the veal shanks just before serving.