Italian Osso Buco

local_grocery_store Ingredients

• 4 Veal shanks (about 2 lbs)
• 1/2 All-purpose flour, cup
• 1 Salt, teaspoon
• 1/2 Black pepper, teaspoon
• 3 Olive oil, tablespoons
• 1 Onion, chopped
• 2 Carrots, chopped
• 2 Celery, chopped
• 4 Garlic, cloves (minced)
• 2 Tomato paste, tablespoons
• 1 Canned diced tomatoes, can ((14 oz))
• 2 Bay leaves
• 1 Thyme, teaspoon (dried)
• 2 Chicken broth, cups
• 1 Dry white wine, cup
• 1 Orange zest, tablespoon
• 2 Parsley, tablespoons (chopped)
• 1 Lemon zest, tablespoon

restaurant_menu Method

1. 1.Preheat the oven to 350°F.
2. 2.In a large bowl, mix together the flour, salt, and black pepper.
3. 3.Dredge the veal shanks in the flour mixture, shaking off any excess.
4. 4.In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
5. 5.Add the veal shanks and cook until browned on all sides, about 8 minutes.
6. 6.Remove the veal shanks and set aside.
7. 7.Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
8. 8.Stir in the tomato paste and cook for 1 minute.
9. 9.Add the diced tomatoes, bay leaves, thyme, chicken broth, white wine, and orange zest.
10. 10.Return the veal shanks to the pot and bring to a simmer.
11. 11.Cover the pot and transfer to the oven.
12. 12.Bake for 2-2 1/2 hours, or until the meat is tender and falling off the bone.
13. 13.Remove the bay leaves and discard.
14. 14.Serve the osso buco hot, garnished with chopped parsley and lemon zest.

lightbulb_outline Tips

• chevron_rightFor a gluten-free version, use a gluten-free flour blend.
• chevron_rightIf you can't find veal shanks, you can use beef shanks instead.
• chevron_rightThis dish tastes even better the next day, so feel free to make it ahead of time!