👨‍🍳 Instruktioner

1. 1

   Pat the veal shanks dry and season generously with salt and pepper. Dredge them in flour, shaking off any excess.

   💡 Proffstips: Ensuring the shanks are dry helps with searing.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove the shanks and set aside.

3. 3

   Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add the minced garlic and tomato paste to the pot and cook for 1 minute until fragrant.

5. 5

   Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer and reduce by half.

6. 6

   Return the veal shanks to the pot. Add the beef broth, diced tomatoes, chopped preserved lemon rind, cumin, coriander, cinnamon stick, and bay leaf. Bring to a simmer.

   💡 Proffstips: Ensure the liquid comes about two-thirds of the way up the shanks.
7. 7

   Cover the pot tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours, or until the meat is very tender and falling off the bone.

8. 8

   Remove the veal shanks from the pot. If the sauce is too thin, simmer it on the stovetop to reduce to your desired consistency. Discard the cinnamon stick and bay leaf.

   💡 Proffstips: You can skim off excess fat from the sauce if desired.
9. 9

   Serve the osso buco with the sauce spooned over the top. Garnish with fresh chopped parsley and orange zest.

   💡 Proffstips: Traditionally served with saffron risotto or polenta.