Traditional Osso Buco

Name: Traditional Osso Buco
Ingredients: 2 pounds veal shanks, cut into short lengths; 1/4 cup all-purpose flour; 1/4 cup Butter; 2 cloves garlic, crushed; 1 large onion, chopped; 1 large carrot, chopped; 2/3 cup dry white wine; 2/3 cup beef stock; 1 (14.5 ounce) can diced tomatoes; salt and pepper to taste; Gremolata:; 1/2 cup chopped fresh flat leaf parsley; 1 clove garlic, minced; 2 teaspoons grated lemon zest

14 ingredients

3 steps

Ingredients

2 pounds veal shanks, cut into short lengths
1/4 cup all-purpose flour
1/4 cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
Gremolata:
1/2 cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Directions

1

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
2

Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
3

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.