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Veal braised with vegetables until fall-off-the-bone tender is unquestionably traditional Italian food at it's best. It's incredibly delicious and is even better when prepared a day or two in advance. It is often served with gremolata sprinkled on top and risotto to catch the wonderful juices. If you are trying to impress a dinner guest this recipe is a winner.

Ingredients for Osso Buco:

serves 4


4 veal shanks, 1 1/2" thick

1/2 cup flour

5-6 tablespoons olive oil

3/4 cup diced carrots

3/4 cup diced celery

3/4 cup diced onion

4 garlic cloves, minced

2 cups chicken broth

1 cup dry white wine or dry vermouth

1 cup canned diced tomatoes

3 thyme sprigs

1 bay leave

Kosher salt

coarse black pepper


1 tablespoon lemon zest, about 2 lemons

1 tablespoon orange zest, 1-2 oranges

3-4 cloves garlic, minced, depending on size

1 tablespoon minced parsley

Combine these ingredients in a small bowl and set aside.

Time-Saving Tips: The vegetables can be prepped earlier in the day and kept in the refrigerator until ready to use. The Osso Buco can be prepared, cooked, cooled and kept in the refrigerator for a couple of days. Bring to room temperature for an hour before reheating.

Let's see what we need.

We're ready to cook.

Season both sides of the meat with salt and pepper. Dredge in flour and shake off the excess flour.

Preheat the oven to 350-degrees. Heat about 3 tablespoons of oil in a large pot. When the oil is hot add the meat and brown on both sides. Add a little more oil as needed. Transfer the meat to a plate.

Add the carrots, celery, and onions to the pot. If the pot seems too dry add a little oil. Saute the vegetables for about 15 minutes. Now add the garlic and cook about 30 seconds until fragrant. Pour in the wine, tomatoes, broth, bay leaf, and thyme. Bring to a simmer.

Return the meat to the pot and place in the oven. Cook until the meat is very tender. This should take about 1 1/2 hours or a little longer.

Test to see if the meat is tender with a fork. When it is ready, sprinkle with some of the gremolata and serve. Pass around the remaining gremolata for whoever would like a little more.

It's ready! This is such a comforting and delicious meal. It is worthy of any special occasion and celebration. If you don't feel like making risotto a loaf of artisan bread and a beautiful salad will do the trick.



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