Osso Buco

Braised veal shanks fall apart at the touch of a fork in this showstopping Italian classic, enriched with tomato and aromatic vegetables that meld into a silky sauce. The marrow-filled bones release deep, savory flavor as they braise low and slow, creating comfort food that tastes like a special occasion. Save this for when you want to impress dinner guests or celebrate something worth savoring.

Ingredients

1 cup all-purpose flour

4 veal shanks, 8 oz each

2 tbsp olive oil

1 yellow onion, peeled and large diced

1 carrot, peeled and large diced

2 celery stalks, peeled and large diced

6-8 garlic cloves

2 tbsp tomato paste

3 cups fresh tomatoes, roughly chopped

2 cups dry red wine (Sangiovese or Barolo)

4 cups beef stock

2 bay leaves

1 bunch Italian parsley

20-25 fresh thyme sprigs

Coarse salt to taste

Fresh cracked pepper to taste

1 recipe gremolata, for serving

Instructions

Preheat the oven to 325°F.

Add the flour to a bowl or plate and season well with about 1 tbsp salt and 1/2 tsp pepper.

Dredge the veal shanks on all sides in the seasoned flour and set aside.

Heat the olive oil in a Dutch oven over medium-high heat until it begins to smoke lightly.

Add the veal shanks, reduce heat to medium, and sear until golden brown on all sides, about 4-6 minutes per side.

Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot. Sauté for 3-4 minutes or until lightly browned.

Mix in the tomato paste and cook for 2 minutes.

Add the tomatoes and deglaze with the wine. Cook for 2 minutes.

Add the beef stock, bay leaves, parsley, thyme, salt, and pepper. Taste the liquid to ensure it's well seasoned.

Return the veal shanks to the pot, submerge them, cover, and cook in the oven for 2 to 2 1/2 hours, or until very tender and the meat easily releases from the bone.

Serve the osso buco with sauce spooned over top and finish with gremolata on the veal shanks.