Easy Osso Buco

Name: Easy Osso Buco
Ingredients: 2 tablespoons olive oil; 3 pounds 1 1/2-inch-thick veal shanks; All purpose flour; 1 very large onion, chopped; 4 large garlic cloves, chopped; 1 28-ounce can peeled Italian plum tomatoes, crushed; 1 14 1/2-ounce can low-salt chicken broth; 1 cup dry white wine; 6 fresh basil leaves; 1/2 teaspoon grated lemon peel; (A traditional topping for osso buco); 2 tablespoons minced fresh parsley; 2 garlic cloves, minced; 1/2 teaspoon grated lemon peel

14 ingredients

15 steps

Ingredients

2 tablespoons olive oil
3 pounds 1 1/2-inch-thick veal shanks
All purpose flour
1 very large onion, chopped
4 large garlic cloves, chopped
1 28-ounce can peeled Italian plum tomatoes, crushed
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
6 fresh basil leaves
1/2 teaspoon grated lemon peel
(A traditional topping for osso buco)
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon grated lemon peel

Directions

1

Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat.
2

Dredge shanks in flour; shake off excess.
3

Add to skillet and cook until brown, turning occasionally, about 12 minutes.
4

Transfer shanks to bowl.
5

Reduce heat to medium-low.
6

Add onion and garlic and saute until tender, about 4 minutes.
7

Return shanks and any liquid in bowl to skillet.
8

Season shanks with salt and pepper.
9

Add tomatoes, broth, wine, basil and lemon peel to skillet.
10

Cover partially and simmer until veal is very tender and begins to fall off bones, about 2 hours.
11

(Can be prepared 3 days ahead.
12

Cover and refrigerate.
13

Simmer 10 minutes over medium heat before continuing.)
14

Ladle into bowls and serve with Gremolata.
15

Combine all ingredients in small bowl.