Name: Traditional Osso Buco
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Veal shanks, cut into short lengths - 2 pounds; All-purpose flour - ¼ cup; Butter - ¼ cup; Garlic, crushed - 2 cloves; Onion, chopped - 1 large; Carrot, chopped - 1 large; Dry white wine - ⅔ cup; Beef stock - ⅔ cup; Diced tomatoes - 1 (14.5 ounce) can; Salt and pepper to taste - 1 (14.5 ounce) can; Chopped fresh flat leaf parsley - ½ cup; Garlic, minced - 1 clove; Grated lemon zest - 2 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Traditional Osso Buco

1. Veal shanks, cut into short lengths - 2 pounds

2. All-purpose flour - ¼ cup

3. Butter - ¼ cup

4. Garlic, crushed - 2 cloves

5. Onion, chopped - 1 large

6. Carrot, chopped - 1 large

7. Dry white wine - ⅔ cup

8. Beef stock - ⅔ cup

9. Diced tomatoes - 1 (14.5 ounce) can

10. Salt and pepper to taste - 1 (14.5 ounce) can

11. Chopped fresh flat leaf parsley - ½ cup

12. Garlic, minced - 1 clove

13. Grated lemon zest - 2 teaspoons

How to cook deliciously - Traditional Osso Buco

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

Dust the veal shanks lightly with flour. Dotdash Meredith Food Studios

3. Stage

Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Dotdash Meredith Food Studios

4. Stage

Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Dotdash Meredith Food Studios

5. Stage

Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes. Dotdash Meredith Food Studios

6. Stage

Pour in the tomatoes and beef stock, and season with salt and pepper. Dotdash Meredith Food Studios

7. Stage

Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone. Dotdash Meredith Food Studios

8. Stage

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving. Dotdash Meredith Food Studios