Classic Veal Shanks with Red Wine (Osso Buco alla Milanese)

Съставки

• Veal shanks4 (about 1.5-2 inches thick)
• All-purpose flour1/2 cup
• Olive oil2 tbsp
• Butter2 tbsp
• Onion1 large, finely chopped
• Carrots2 medium, finely chopped
• Celery stalks2, finely chopped
• Garlic cloves3, minced
• Dry red wine1.5 cups
• Beef broth2 cups
• Canned diced tomatoes1 (14.5 oz) can
• Bay leaf1
• Fresh thyme sprigs2
• Saltto taste
• Black pepperto taste
• Fresh parsley1/4 cup, chopped (for gremolata)
• Lemon zest1 tsp (for gremolata)

Стъпки

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Pat veal shanks dry and season generously with salt and pepper. Dredge lightly in flour, shaking off excess.

3. 3

   Heat olive oil and butter in a large Dutch oven or oven-safe pot over medium-high heat. Sear the veal shanks on all sides until deeply browned. Remove shanks and set aside.

4. 4

   Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.

5. 5

   Add minced garlic and cook for 1 minute more until fragrant.

6. 6

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.

7. 7

   Return the veal shanks to the pot. Add beef broth, diced tomatoes, bay leaf, and thyme sprigs. Bring to a simmer.

8. 8

   Cover the pot tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.

9. 9

   Remove the pot from the oven. Discard bay leaf and thyme sprigs. Skim off excess fat from the surface of the sauce.

10. 10

    While the shanks are resting, prepare the gremolata by mixing chopped parsley and lemon zest.

11. 11

    Serve the veal shanks hot, spooning the sauce over them. Garnish with gremolata.