Instructions
Prepare Veal Shanks: Season the veal shanks with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
Cook Vegetables: In the same pot, add carrots, celery, and onion. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
Deglaze: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Add Liquids: Add the broth and diced tomatoes. Return the veal shanks to the pot, making sure they are submerged in the liquid.
Braise: Cover and cook on low heat for about 2 hours, or until the meat is tender and falling off the bone.
Make Gremolata: While the Ossobuco is cooking, prepare the gremolata by mixing parsley, garlic, and lemon zest in a small bowl.
Serve: Serve the Ossobuco hot, topped with gremolata. Pair with risotto or your preferred side dish.
Instructions
Prepare Veal Shanks: Season the veal shanks with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
Cook Vegetables: In the same pot, add carrots, celery, and onion. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
Deglaze: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Add Liquids: Add the broth and diced tomatoes. Return the veal shanks to the pot, making sure they are submerged in the liquid.
Braise: Cover and cook on low heat for about 2 hours, or until the meat is tender and falling off the bone.
Make Gremolata: While the Ossobuco is cooking, prepare the gremolata by mixing parsley, garlic, and lemon zest in a small bowl.
Serve: Serve the Ossobuco hot, topped with gremolata. Pair with risotto or your preferred side dish.
