Osso Buco

Ingredients

• 4 pieces Veal shanks
• 400 g Canned tomatoes
• 200 ml White wine
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 4 cloves Garlic
• 300 ml Beef broth
• 3 tbsp Fresh parsley
• 1 tbsp Lemon zest

Instructions

1. 1

   Season and flour veal shanks. Brown on both sides in olive oil.

2. 2

   Sauté diced onion, carrots, celery, and garlic.

3. 3

   Deglaze with white wine. Add tomatoes and broth.

4. 4

   Return shanks to pot. Braise covered at 160°C for 2 hours.

5. 5

   Mix parsley, lemon zest, and garlic for gremolata. Sprinkle on top before serving.