Ingredients:
4 veal shanks, about 1 inch thick
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves of garlic, minced
1 cup beef broth
1 can (14 ounces) diced tomatoes
1 teaspoon fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
For the gremolata:
Zest of 1 lemon
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Directions:
Season the veal shanks with salt and pepper. Heat the olive oil and butter in a heavy-bottomed pan over medium-high heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pan, add the onion, carrots, celery, and garlic. Cook until softened, about 5-6 minutes.
Return the veal shanks to the pan. Add beef broth, diced tomatoes, thyme, and bay leaves. Bring to a simmer, cover, and cook on low heat for about 1.5 to 2 hours, or until the meat is tender.
Combine the ingredients for the gremolata in a small bowl.
Serve the ossobuco sprinkled with gremolata.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 560 kcal | Servings: 4 servings
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