Italian Osso Buco

Ingredients

• 4 veal shanks (or beef shin), bone-in
• 2 onions, 2 carrots, 2 celery, all diced
• 4 garlic cloves
• 200ml white wine
• 1 can chopped tomatoes
• 500ml stock
• Thyme, bay
• Flour for dusting
• Olive oil
• For gremolata: zest of 1 lemon, big handful parsley, 1 garlic clove, all finely chopped

Instructions

1. Dust shanks in flour; brown in olive oil; set aside.
2. Soften the soffritto (onion, carrot, celery) and garlic.
3. Pour in the wine; bubble away.
4. Add tomatoes, stock and herbs.
5. Return the shanks, cover and simmer (or oven 150C) for 1.5-2 hours until tender.
6. Mix the gremolata.
7. Spoon gremolata over the osso buco just before serving.

Serving suggestions

• Serve with risotto alla milanese.

Storage & reheating

Keeps 4 days; tastes better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions