Osso Buco

Osso Buco is a traditional Italian dish, specifically from the Lombardy region. It consists of veal shank that is slowly braised, usually served with risotto or polenta. Here is a basic recipe for Osso Buco:

Ingredients:

• 4 veal shanks (about 4-5 cm thick)
• Flower, to pollinate
• 2 medium onions, finely chopped
• 2 carrots, cut into small cubes
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 400 grams canned tomatoes (crushed or chopped)
• 250 ml dry white wine
• 500 ml beef or chicken stock
• The zest of 1 lemon (yellow part only)
• 2-3 sprigs of fresh thyme
• 2-3 bay leaves
• Olive oil
• Salt and freshly ground black pepper

For the gremolata (optional, but traditional):

• Grated zest of 1 lemon
• 2 cloves garlic, minced
• Handful of fresh parsley, finely chopped

Instructions:

1. Preparing the veal shanks: Sprinkle the veal shanks on both sides with salt and pepper. Toss them lightly in the flour so that they are coated on all sides.
2. Tan: In a large, heavy saucepan, heat some olive oil over medium heat. Add the veal shanks and fry on both sides until golden brown. Remove them from the pan and set them aside.
3. Vegetables: In the same pan you add the finely chopped onions, carrot cubes, celery and garlic. Sauté the vegetables until soft and translucent.
4. Wine: Add the white wine to the pan and let it reduce by about half.
5. Tomatoes and broth: Add the tomatoes and broth. Stir well and bring to a boil.
6. Veal shanks back in the pan: Return the veal shanks to the pan and add the lemon zest, thyme and bay leaves.
7. Stew: Reduce the heat and let the osso buco simmer gently with the lid on for 1,5 to 2 hours, or until the meat is tender and almost done.