4 veal shanks, about 1 1/2 inches thick
1/2 cup of all-purpose flour
Salt and pepper to taste
4 tablespoons of unsalted butter
4 tablespoons of olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 tablespoon of tomato paste
1 1/2 cups of beef broth
1 1/2 cups of dry white wine
2 bay leaves
1 tablespoon of fresh thyme leaves
Grated zest of 1 lemon
Chopped fresh parsley for garnish
Instructions:
Season the veal shanks with salt and black pepper, and then coat them lightly with flour.
In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium-high heat.
Once the butter has melted and starts to sizzle, add the veal shanks to the pot and brown them on all sides, about 10 minutes.
Remove the browned veal shanks from the pot and set them aside.
Add the chopped onions, carrots, and celery to the pot and sauté until they are soft and translucent, about 5 minutes.
Add the minced garlic and tomato paste to the pot and cook for another minute.
Pour in the beef broth and white wine, and add the bay leaves, fresh thyme, and lemon zest to the pot. Bring the liquid to a simmer.
Return the veal shanks to the pot and spoon some of the liquid over them.
Cover the pot and simmer the veal shanks over low heat for 2-3 hours, or until the meat is tender and falls off the bone.
Once the Osso Buco is done, remove the veal shanks from the pot and keep them warm.
Strain the sauce through a fine-mesh sieve into a clean pot, and then discard the solids. Bring the sauce to a boil and cook until it has thickened, about 10-15 minutes.
Season the sauce with salt and black pepper to taste.
Serve the Osso Buco hot, topped with the sauce and some chopped fresh parsley.
Enjoy your delicious Osso Buco!
