Ossobuco

🧂 Ingredients

• 4 Veal shanks(3cm thick)
• 250 ml White wine
• 400 g Crushed tomatoes
• 250 ml Beef stock
• 1 Onion
• 2 Carrots
• 2 stalks Celery
• 1 lemon Lemon zest
• 3 tbsp Parsley
• 2 cloves Garlic

👨‍🍳 Instructions

1. 1

   Dredge shanks in flour, brown well on all sides.

   ⏱️ 15 minutes
2. 2

   Sauté mirepoix. Add wine, reduce. Add tomatoes and stock.

   ⏱️ 15 minutes
3. 3

   Braise covered at 160°C for 1.5-2 hours until fork tender.

   ⏱️ 2 hours
4. 4

   Make gremolata: mix parsley, lemon zest, garlic. Top before serving.

💡 Pro Tips

• ✓Tie shanks to keep meat on bone
• ✓Don't forget the marrow spoon
• ✓Gremolata must be fresh

🔄 Variations

• In bianco: without tomatoes
• With saffron risotto

🥗 Nutrition

Per serving