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Osso Buco

Name: Osso Buco
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 4 pieces veal shanks; 400 g crushed tomatoes; 2 stalks celery; 2 pieces carrot; 1 piece onion; 250 ml dry white wine; 500 ml veal stock; 3 tbsp flour; 4 tbsp olive oil; 3 clove garlic; 2 tbsp lemon zest; 3 tbsp fresh parsley; 1 sprig thyme; 1 leaf bay leaf; à to taste salt; à to taste pepper

Braised veal shanks prepared in the Italian style with tomatoes, celery, and carrot, finished with gremolata for a bright and fragrant touch.

110 min4 servings420 kcalDifficulty: Medium

Ingredients

4 pieces veal shanks
400 g crushed tomatoes
2 stalks celery
2 pieces carrot
1 piece onion
250 ml dry white wine
500 ml veal stock
3 tbsp flour
4 tbsp olive oil
3 clove garlic
2 tbsp lemon zest
3 tbsp fresh parsley
1 sprig thyme
1 leaf bay leaf

Instructions

Step 1
Preheat the oven to 160°C. Lightly dust the veal shanks with flour.
Step 2
Brown the shanks in hot oil on both sides over high heat. Set aside.
Step 3
Sauté the finely diced vegetables (carrots, celery, onion, garlic) for 5 minutes.
Step 4
Deglaze with white wine and let it reduce by half.
Step 5
Add the crushed tomatoes and stock, then return the shanks to the pot.
Step 6
Add thyme and bay leaf. Cover and braise in the oven for 90 minutes.
Step 7
Prepare the gremolata by mixing together parsley, minced garlic, and lemon zest.
Step 8
Serve the shanks with the braising liquid and sprinkle gremolata on top.

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