Osso Buco – Regal Recipe

Ingredients

• 4 veal shanks, about 2 inches thick
• 1/2 cup flour
• Salt, to taste
• Pepper, to taste
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef broth, low-sodium
• 1 can diced tomatoes, 14.5 oz
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tablespoons chopped fresh parsley, optional
• Gremolata, optional

Instructions

1. Preheat the oven to 350°F.
2. Pour the flour on a plate, then season with salt and pepper. Dredge the veal shanks in the flour mixture, shaking off any excess.
3. In a large oven-safe dutch oven, melt the butter and olive oil over medium-high heat. When the butter starts to foam, add the veal shanks and brown them on all sides, about 3-4 minutes per side. Transfer the shanks to a plate.
4. Add the onion, carrots, celery, and garlic to the same pot. Season with salt and pepper. Cook, stirring often, until the vegetables have softened, about 5 minutes.
5. Add the white wine to the pot and stir, scraping up any brown bits on the bottom of the pot. Let the wine reduce by half, about 5 minutes.
6. Add the beef broth, diced tomatoes, bay leaves, and thyme to the pot. Stir to combine.
7. Return the veal shanks to the pot, nestling them in the sauce. Cover the pot with a tight-fitting lid and transfer to the oven. Cook for 2-3 hours, or until the meat is fork-tender.
8. Remove the pot from the oven and discard the bay leaves and thyme stems. Skim any fat from the surface of the sauce.
9. If desired, sprinkle the osso buco with chopped parsley and gremolata before serving.

Verdict/Serving Suggestions

Osso Buco is a traditional Italian dish that is rich in flavor and texture. The veal shanks become incredibly tender and the sauce is packed with vegetables and herbs. Serve this dish with a side of creamy risotto or mashed potatoes, and a glass of bold Italian red wine. It’s perfect for a special occasion or a cozy night in.