Osso Buco

Name: Osso Buco
Cuisine: italian
Ingredients: 4 veal shanks (about 1.5 kg); 1/2 cup all-purpose flour; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 medium onion, finely chopped; 1 carrot, diced; 1 celery stalk, diced; 2 cloves garlic, minced; 1 cup dry white wine; 400 g canned diced tomatoes; 2 cups beef stock; 2 sprigs fresh thyme; 1 bay leaf; Zest of 1 lemon; 2 tbsp fresh parsley, chopped

Ingredients

4 veal shanks (about 1.5 kg)
1/2 cup all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
1 medium onion, finely chopped
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
1 cup dry white wine
400 g canned diced tomatoes
2 cups beef stock
2 sprigs fresh thyme
1 bay leaf
Zest of 1 lemon
2 tbsp fresh parsley, chopped

Instructions

11. Pat the veal shanks dry, season with salt and pepper, dredge in flour, and brown in olive oil and butter; set aside.
22. In the same pot, sauté onion, carrot, and celery until softened, then add garlic and cook 1 minute.
33. Deglaze with white wine, scraping up browned bits, and reduce by half.
44. Stir in tomatoes, beef stock, thyme, and bay leaf; return the shanks to the pot, ensuring they are partially submerged.
55. Cover and simmer on low heat for 2–2.5 hours, until the meat is tender and falls off the bone.
66. Meanwhile, combine lemon zest, parsley, and remaining minced garlic to make a gremolata.
77. Remove the shanks, discard the bay leaf and thyme stems, and spoon the sauce over the meat; sprinkle with gremolata before serving.

Source: llm-generated