Slow-Cooked Osso Buco: A Hearty and Tender Italian Classic

Osso Buco is a traditional Italian dish that consists of braised veal shanks cooked slowly until they become incredibly tender and flavorful. The name “Osso Buco” translates to “bone with a hole,” referring to the marrow-filled bone in the center of the veal shanks, which adds rich taste to the dish. Typically served with a fragrant gremolata and paired with risotto or polenta, this dish is perfect for special occasions or a comforting meal at home.

Ingredients:
– 4 veal shanks, each 2 inches thick
– Salt and pepper, to taste
– 1/2 cup all-purpose flour, for dredging
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 cup dry white wine
– 1 cup beef broth
– 1 can (14.5 ounces) diced tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– Zest of 1 lemon
– 2 tablespoons fresh parsley, chopped

Instructions:
1. Prepare the Veal Shanks###
1. Preheat your oven to 325°F (165°C).
2. Season the veal shanks generously with salt and pepper.
3. Dredge each shank in flour, shaking off excess.

2. Sear the Veal Shanks###
4. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
5. Sear the veal shanks in batches, browning them on all sides. Remove and set aside on a plate.

3. Prepare the Vegetable Base###
6. Add the chopped onion, carrots, and celery to the same pot. Sauté until the vegetables are softened, about 5-7 minutes.
7. Add the minced garlic and cook for another minute until fragrant.

4. Deglaze and Build the Sauce###
8. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
9. Add the beef broth, diced tomatoes, thyme, rosemary, and bay leaves. Stir to combine.

5. Braise the Veal Shanks###
10. Return the veal shanks to the pot, nestling them into the sauce so they are partially submerged.
11. Cover the pot and transfer it to the preheated oven.
12. Braise the veal shanks for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.

6. Finishing Touches###
13. Remove the pot from the oven. Discard the bay leaves.
14. Sprinkle the lemon zest and chopped parsley over the dish before serving.

7. Serve###
15. Serve the Osso Buco hot, alongside risotto, polenta, or mashed potatoes. Enjoy the rich, comforting flavors of this classic Italian dish!