Ingredients
- 4 veal shanks, about 1 1/2 inches thick
- Salt and pepper to taste
- 1/2 cup of all-purpose flour
- 4 tbsp of olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can of diced tomatoes (14 oz)
- 1/2 cup of chicken broth
- 1/2 cup of red wine
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- 1 bay leaf
- Chopped parsley for garnish
- Gremolata:
- 1/4 cup of chopped fresh parsley
- 1 tbsp of grated lemon zest
- 1 garlic clove, minced
Directions
Step 1
Season the veal shanks with salt and pepper, and coat them with flour.
Step 2
In a large Dutch oven or oven-safe skillet, heat the olive oil over medium-high heat.
Step 3
Add the veal shanks to the Dutch oven and cook until they are browned on both sides, about 5-7 minutes per side. Remove the veal shanks from the Dutch oven and set them aside.
Step 4
Add the onions, carrots, celery, and garlic to the Dutch oven and cook until the vegetables are softened, about 5-7 minutes.
Step 5
Add the diced tomatoes, chicken broth, red wine, oregano, thyme, and bay leaf to the Dutch oven. Stir to combine.
Step 6
Return the veal shanks to the Dutch oven, spooning some of the sauce over the veal shanks.
Step 7
Bring the mixture to a boil, then cover the Dutch oven and place it in the oven at 350°F for 2-3 hours or until the veal shanks are tender and the sauce has thickened.
Step 8
Remove the bay leaf from the Dutch oven.
Step 9
Make the gremolata by combining the chopped parsley, grated lemon zest, and minced garlic in a small bowl.
Step 10
Serve the osso buco hot, garnished with chopped parsley and gremolata. You can also serve it over risotto or with a side of crusty bread.
