Name: Osso Buco
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 1/3 cup (50 g) unbleached all-purpose flour; 4 veal shank slices, each about 2 inches (5 cm) thick; 2 tbsp (30 ml) olive oil; 2 onions, chopped; 1 1/2 cups (375 ml) dry white wine; 1 can (19 oz/540 ml) diced tomatoes; 2 celery stalks, chopped; 2 carrots, chopped; 4 garlic cloves, finely chopped; 1 cup (250 ml) beef broth; 2 tbsp (30 ml) tomato paste; 1 tsp dried thyme; 1 bay leaf; 2 lemons, zest finely grated; 1 garlic clove, finely chopped; 1/4 cup (10 g) fresh parsley, finely chopped

Note from Ricardo

A quick and easy side for Osso buco

Cook orzo until al dente. Orzo is a short pasta that resembles grains of rice and is easily found in most supermarkets. Reserve some of the orzo cooking water. Toss the cooked orzo with olive oil and some reserved cooking water. Add the zest and juice of 1 lemon. Simple and delicious! You can follow the same steps with any pasta of your choice and can add Parmesan cheese to taste.

For the gremolata, a mixture of orange and lemon zest also works well.

Osso Buco

Categories

Ingredients

Gremolata

Preparation

Gremolata

Note from Ricardo

Personal Note