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:

  1. 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.
  2. 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.
  3. Return the shanks to the pan, cover and place in the oven for at least 2 & 1/2 hours. 
  4. 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.

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