Veal Osso Buco
"Veal Osso Buco is an Italian dish in which veal shanks are dredged in flour, seared for a crust, then cooked slowly in the oven with diced vegetables, rich white wine, tomato paste, and chicken stock. Veal shanks are cooked in the oven low and slow with onion, celery, and carrots in this fall-apart tender veal osso buco recipe. Top with a bright and refreshing gremolata for the full experience. After it’s braised in the oven, you’re left with the most tender, melt-in-your-mouth veal shanks which is the perfect vehicle for a bright and herby gremolata of fresh parsley, diced onion, and lemon zest. "
Serves3
Cooking Vessel SizeDutch Oven
Ingredients
- 1 1/4 pound Veal Shanks
- 1 tablespoon Garlic Salt
- 1 teaspoon Black Pepper
- 1/4 cup All Purpose Flour
- 3 tablespoon Olive Oil
- 1 cup Celery
- 1 cup Onion
- 1 cup Carrots
- 6 ounce Tomato Paste
- 1 cup Chicken Stock
- 3/4 cup Dry White Wine
- 1/2 cup parsley
- 1/4 cup Onion
- 2 tablespoon Lemon Zest
-
Preheat oven to 325 F.
-
Season the veal shanks with garlic salt and black pepper. You will not use it all, reserve the rest for a later step.
-
Visit https://amandascookin.com/veal-osso-buco/ for full printable recipe.