Osso Buco

• porsjoner: Serves: 4
• total tid: 42 minutes

Ingredienser

4 veal shanks, about 1½–2 inches thick

½ cup flour

2 tbsp olive oil

2 tbsp butter

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

4 garlic cloves, minced

1 cup crushed tomatoes

1 cup beef or chicken stock

½ cup dry white wine

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

Salt & black pepper

2 tbsp chopped fresh parsley

For Gremolata

2 tbsp fresh parsley, finely chopped

Zest of 1 lemon

1 garlic clove, finely minced

Fremgangsmåte

Pat the veal shanks dry and season generously with salt and pepper. Lightly coat with flour.

Heat olive oil and butter in a heavy pot. Brown the shanks for 3–4 minutes per side. Remove and set aside.

Add onion, carrot and celery. Cook for 5–7 minutes until softened.

Add garlic and cook for 30 seconds.

Pour in white wine and scrape up the browned bits. Simmer for 2–3 minutes.

Add crushed tomatoes, stock, thyme, oregano and bay leaf.

Return the veal shanks to the pot. The liquid should come about halfway up the meat.

Cover and simmer gently for 2–2½ hours, turning the shanks occasionally, until the meat is extremely tender.

Mix parsley, lemon zest and minced garlic to make the gremolata.

Remove the bay leaf. Serve the Osso Buco topped with gremolata.

Best served with: creamy risotto alla Milanese, mashed potatoes, or crusty bread to soak up the sauce.