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!