Osso Buco

Ingredients

• 4 (about 3 lb) veal shanks, 1 1/2 to 2 in thick
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup all-purpose flour
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14.5 oz) diced or crushed tomatoes
• 1 1/2 cups beef or chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup fresh flat-leaf parsley, minced
• 1 Tbsp lemon zest, finely grated
• 1 clove garlic, minced

Before you start

• Preheat oven to 325°F.
• Pat the shanks dry and tie each around its middle with kitchen string.

Directions

1. Season and dredge: veal shanks, salt, black pepper, all-purpose flour.
2. Brown in hot fat 4 to 5 min per side; set shanks aside: step 1, olive oil, butter.
3. Cook in the pan fat until soft, 8 min: step 2, onion, carrot, celery, garlic.
4. Pour in, boil until reduced by half, 3 min: step 3, dry white wine.
5. Add with the shanks, bring to a simmer, then braise covered 325°F 1 1/2 to 2 hr, until fork-tender: step 4, diced or crushed tomatoes, beef or chicken broth, fresh thyme, bay leaf.
6. Mix: fresh flat-leaf parsley, lemon zest, garlic.
7. Sprinkle over to serve: step 5, step 6.