Easy Italian Osso Buco
This recipe guides you through making tender veal shanks simmered with vegetables, wine, and tomatoes, topped with a fresh gremolata for a burst of flavor.
Ingredients
- 2 pounds veal shanks cut into short lengths
- ¼ cup all-purpose flour
- ¼ cup butter
- 2 cloves garlic crushed
- 1 large onion chopped
- 1 large carrot chopped
- ⅔ cup dry white wine
- ⅔ cup beef stock
- 1 can diced tomatoes (14.5 ounces)
- Salt and pepper to taste
For the Gremolata
- ½ cup fresh flat leaf parsley chopped
- 1 clove garlic minced
- 2 tsp lemon zest grated
Instructions
Prepare the Veal Shanks
- Lightly coat the veal shanks with flour. This helps in creating a nice crust when seared.
Brown the Veal
- In a large skillet, melt the butter over medium to medium-high heat.Add the veal shanks and cook them until they are nicely browned on all sides. Once browned, transfer the veal to a bowl and keep it warm.
Sauté the Vegetables
- In the same skillet, add the crushed garlic and chopped onion.Cook and stir until the onion becomes tender and translucent.
Simmer the Dish
- Return the browned veal shanks to the skillet.Add the chopped carrot and pour in the dry white wine.Let it simmer for about 10 minutes.Then, add the diced tomatoes and beef stock, and season with salt and pepper to taste.
Cook Slowly
- Cover the skillet and reduce the heat to low.Allow the veal to simmer gently for 1½ hours.Make sure to baste the veal every 15 minutes or so.The goal is to have tender meat that’s still on the bone.
Prepare the Gremolata
- While the veal is cooking, mix together the parsley, minced garlic, and lemon zest in a small bowl.This fresh mixture, known as gremolata, adds a vibrant, aromatic touch just before serving.
Serve
- When the veal is tender and ready, sprinkle the gremolata over the dish right before serving to add a burst of fresh flavor.
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