Osso Buco

Ingredients

• •4 pcs Veal shanks
• •2 medium Onion
• •1 cup White wine
• •2 medium Carrots
• •2 cups Beef stock
• •2 stalks Celery
• •60 g Tomato paste
• •2 cans Tomatoes
• •4 cloves Garlic
• •3 sprigs Thyme
• •2 pieces Bay leaves

Instructions

1. 1

   Season and flour veal shanks. Brown in pot.

   💡 Get good color on all sides.

2. 2

   Sauté mirepoix (onion, carrot, celery).

   💡 The flavor base.

3. 3

   Add tomato paste, wine, stock.

   💡 Deglaze the pot.

4. 4

   Add garlic, tomatoes, wine, stock, herbs

   💡 Return shanks to pot

5. 5

   Serve with gremolata and risotto.

   💡 Gremolata: lemon, parsley, garlic.

6. 6

   Shanks should fall off bone when done

   💡 Check for doneness

7. 7

   Serve with gremolata and risotto

   💡 Garnish with fresh parsley