Osso Buco

Name: Osso Buco
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

www.americastestkitchen.com

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

View full recipe on www.americastestkitchen.com

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Cooking tools:

Butcher's twine
Garlic press
Dutch oven
Microplane
Peeler
Paring knife
Chef's knife
Cutting board
Oven
Stove
Mixing bowl
Wooden spoon
Tongs
Fork
Ladle
Measuring cup
Measuring spoon
Paper towel
Refrigerator
Serving bowl

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