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Lamb Shank Osso Buco An Italian Classic Delight
Here’s a traditional Osso Buco recipe that captures the essence of this Italian specialty:
Ingredients:
4 veal shanks, about 2 inches thick (osso buco)
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1 cup dry white wine
2 cups beef or veal broth
1 can (14 oz) crushed tomatoes
2 sprigs fresh thyme
2 bay leaves
Gremolata (optional for garnish):
Zest of 1 lemon
2 tablespoons chopped fresh parsley
1 garlic clove, minced
Instructions:
Preheat the oven to 325°F (160°C).
Pat the veal shanks dry with paper towels and season them generously with salt and pepper. Dredge each shank in flour, shaking off excess.
In a large, heavy-bottomed Dutch oven or skillet, heat the butter and olive oil over medium-high heat. Brown the veal shanks on all sides until deeply golden brown. Work in batches if necessary to avoid crowding the pan. Remove the browned shanks and set them aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables begin to soften and become fragrant.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes to reduce slightly.
Return the browned veal shanks to the pot. Add the beef or veal broth, crushed tomatoes, fresh thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer.
Cover the pot and transfer it to the preheated oven. Let it braise for about 2 to 2 1/2 hours, or until the meat is tender and almost falling off the bone.
Meanwhile, prepare the gremolata by combining the lemon zest, chopped parsley, and minced garlic in a small bowl. Set it aside.
Once the osso buco is done cooking, remove it from the oven. Discard the thyme sprigs and bay leaves.
Serve the osso buco hot, spooning some of the braising liquid and vegetables over each veal shank. Garnish with a sprinkle of gremolata if desired.
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