Braised Ossobuco with Gremolata
An Italian classic dish made by braising veal shanks in white wine and broth, served with a tangy gremolata sauce.
Ingredients
- ●4 Veal shanksabout 1 1/2 pounds
- ●2 tablespoons Olive oil
- ●1 large Onionchopped
- ●2 medium Carrotschopped
- ●2 stalks Celerychopped
- ●3 cloves Garlicminced
- ●1 cup White wine
- ●2 cups Chicken broth
- ●2 tablespoons Tomato paste
- ●1 cup Beef broth
- ●to taste Gremolata ingredients: lemon zest, parsley, garlic
Instructions
- 1
Season the veal shanks with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat.
- 3
Sear the veal shanks until browned on all sides, about 5 minutes.
- 4
Remove the veal from the pot and set aside.
- 5
Add the chopped onion, carrots, and celery to the pot and cook until the vegetables are tender, about 5 minutes.
- 6
Add the garlic and cook for 1 minute.
- 7
Add the white wine to the pot and cook until the liquid is almost completely reduced, scraping up any browned bits from the bottom of the pot.
- 8
Add the chicken broth, tomato paste, and beef broth to the pot and stir to combine.
- 9
Return the veal shanks to the pot and bring the liquid to a boil.
- 10
Cover the pot and transfer it to the oven.
- 11
Braise the veal for 2-1/2 to 3 hours, or until the meat is tender and falls off the bone.
- 12
Meanwhile, prepare the gremolata by combining the lemon zest, parsley, and garlic in a small bowl.
- 13
Serve the veal shanks with the gremolata spooned over the top.