Osso Buco

Braised veal shanks in a white wine and vegetable sauce, finished with gremolata.

Ingredients

• 4 veal shanks (osso buco cut), 1.5" thick
• Salt, pepper, flour
• 2 tbsp oil, 2 tbsp butter
• 1 onion, medium dice
• 2 carrots, medium dice
• 2 celery stalks, medium dice
• 4 garlic cloves
• 1 cup dry white wine
• 1 can (14 oz) diced tomatoes
• 2 cups veal or chicken stock
• Bouquet garni
• Gremolata: 2 tbsp parsley, 1 garlic clove minced, zest of 1 lemon

Method

1. Season and flour shanks. Sear on all sides in oil. Remove.

2. Sauté mirepoix 6 min. Add garlic, 1 min.

3. Deglaze with wine, reduce by half. Add tomatoes, stock, bouquet garni.

4. Return shanks. Cover, braise 325°F for 2-2.5 hours until meat is falling off the bone.

5. Make gremolata: mix parsley, garlic, lemon zest.

6. Serve over risotto alla Milanese (saffron risotto). Top with gremolata.

What You're Practicing

• ''Osso buco'' means ''bone with a hole'' — the marrow inside the bone is a delicacy. Scoop it out with a small spoon.
• Gremolata (raw parsley, garlic, lemon zest) cuts through the richness of the braise — same principle as chimichurri on steak.