Traditional Osso Buco

Recipe View Gather all ingredients and prepare them according to the ingredient list. (5 minutes)

Recipe View Lightly dust the veal shanks with flour, shaking off any excess. This will help with browning and thickening the sauce. (5 minutes)

Recipe View In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium-high heat. Add the veal shanks in a single layer (work in batches if necessary) and brown on all sides. (10-12 minutes)

Recipe View Remove the veal shanks from the skillet and set aside. Add the crushed garlic and chopped onion to the skillet and cook, stirring occasionally, until softened and translucent. (5-7 minutes)

Recipe View Return the veal shanks to the pan. Add the chopped carrot and white wine. Bring to a simmer and cook for 10 minutes, allowing the alcohol to evaporate. (15 minutes)

Recipe View Pour in the diced tomatoes and beef stock. Season generously with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. (5 minutes)

Recipe View Cover the skillet or Dutch oven and simmer over low heat for 1 1/2 hours, or until the veal is very tender but not falling off the bone. Baste the veal with the sauce every 15-20 minutes to keep it moist and flavorful. (90 minutes)

Recipe View While the veal is braising, prepare the gremolata. In a small bowl, combine the chopped parsley, minced garlic, and lemon zest. (5 minutes)

Recipe View Sprinkle the gremolata over the veal shanks just before serving. Serve hot with a side of risotto Milanese or polenta for a truly authentic Italian experience.