Ossobuco

🛒 Ingredients

• Veal shanks (ossobuco cut) 400 g · 680 kcal
• All-purpose flour 13 g · 46 kcal
• Olive oil 7 g · 62 kcal
• Unsalted butter 8 g · 54 kcal
• Onion 38 g · 15 kcal
• Carrots 25 g · 10 kcal
• Celery stalks 25 g · 4 kcal
• Dry white wine 50 g · 41 kcal
• Canned chopped tomatoes 100 g · 20 kcal
• Beef broth 125 g · 9 kcal
• Lemon zest 3 g · 1 kcal
• Garlic 3 g · 4 kcal
• Fresh parsley 4 g · 1 kcal

👨‍🍳 Instructions

1. Season veal shanks generously with salt and pepper, then dredge them lightly in flour, shaking off any excess.
2. In a large Dutch oven or heavy pot, heat olive oil and butter over medium-high heat. Sear the veal shanks until golden brown on all sides; remove and set aside.
3. Add chopped onion, carrots, and celery (soffritto) to the pot. Sauté until softened, about 8-10 minutes.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer until reduced by half.
5. Stir in the chopped tomatoes and beef broth. Return the seared veal shanks to the pot, ensuring they are partially submerged in the liquid.
6. Bring the liquid to a gentle simmer, then reduce heat to low, cover the pot, and braise for 1.5 to 2 hours, or until the veal is fork-tender. Turn the shanks halfway through cooking.
7. While the ossobuco braises, prepare the gremolata: finely chop lemon zest, garlic, and fresh parsley; mix them together.
8. Once the veal is tender, taste and adjust seasoning. Serve the ossobuco hot, garnished generously with the freshly prepared gremolata.