Osso Buco
Ingredients
- 6 crosscut Veal Shanks, 2″ thick (#1001073)
- ½ cup All-Purpose Flour (#100200)
- Salt & Pepper (#110600 & 450430)
- ½ cup Butter (#180140)
- 2 Tbsp. Olive Oil (#280390)
- 1 medium Onion, finely chopped (#340090)
- 3 stalks of Celery, finely chopped
- 2 cloves of Garlic, minced (#340051)
- 2 Carrots, finely chopped (#340214)
- ½ bottle dry White Wine
- 1 cup Chopped Tomatoes (#340098)
Topping
- finely grated Zest of 2 Lemons
- 1 clove Garlic finely minced (#340051)
- 4 Tbsp. fresh chopped Parsley
Directions
- Preheat the oven to 325 degrees F. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt half the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate and pour off any fat.
- Add the remaining butter and the vegetables. Saute the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce. Add the tomatoes and mix well.
- Return the shanks to the pan, cover and place in the oven for at least 2 & 1/2 hours.
- Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top. Sprinkle with germolata topping and serve with Risotto Milanese alongside.