Osso Buco | America's Test Kitchen

Name: Osso Buco | America's Test Kitchen
Total time: 195 min
Ingredients: 6 tablespoons vegetable oil; 6 veal shanks, 1 1/2 inches thick (8 to 10 ounces each), patted dry with paper towels and tied around the equator with butcher's twine; 2 1/2 cups dry white wine; 2 onions, cut into 1/2-inch dice (about 2 cups); 2 carrots, cut into 1/2-inch dice (about 1 1/2 cups); 2 celery ribs, cut into 1/2-inch dice (about 1 cup); 6 garlic clove, minced or pressed through a garlic press (about 2 tablespoons); 2 cups low-sodium chicken broth; 2 bay leaves, small; 1 (14.5-ounce) can diced tomatoes, drained; 3 medium cloves garlic, minced (about 1 tablespoon); 2 teaspoons grated lemon zest; 1/4 cup minced fresh parsley leaves

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Osso Buco is too venerable a recipe to fiddle with, so we concentrated on extracting the most flavor from its simple ingredients.

Keywords

Main Courses
Italian
Europe
Beef
Meat

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Ingredients

6 tablespoons vegetable oil
6 veal shanks, 1 1/2 inches thick (8 to 10 ounces each), patted dry with paper towels and tied around the equator with butcher's twine
2 1/2 cups dry white wine
2 onions, cut into 1/2-inch dice (about 2 cups)
2 carrots, cut into 1/2-inch dice (about 1 1/2 cups)
2 celery ribs, cut into 1/2-inch dice (about 1 cup)
6 garlic clove, minced or pressed through a garlic press (about 2 tablespoons)
2 cups low-sodium chicken broth
2 bay leaves, small
1 (14.5-ounce) can diced tomatoes, drained
3 medium cloves garlic, minced (about 1 tablespoon)
2 teaspoons grated lemon zest
1/4 cup minced fresh parsley leaves