CLASSIC OSSO BUCO

Serves 6. Total Prep/Cooking Time: 2¼ Hours.

4 lb veal cross cut shanks, 1½" thick
2 Tbsp olive oil
1 cup chopped onion
½ cup finely chopped carrot
3 cloves garlic, crushed
1 can (14½ to 16 oz) Italian-style diced tomatoes, undrained
1 cup dry white wine
1 tsp dried basil leaves, crushed
 
Gremolata:
1 Tbsp chopped fresh parsley
2 tsp freshly shredded lemon peel
½ tsp finely chopped garlic

1. In Dutch oven, heat half the oil over medium heat until hot. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally; add remaining oil as needed. Remove shanks; season with 1 teaspoon salt.
2. Add onion, carrot and crushed garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return shanks; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.
3. Meanwhile combine gremolata ingredients; set aside.
4. Remove shanks. Skim fat; cook liquid over high heat until slightly thickened, stirring occasionally. Spoon approx. 3/4 cup sauce over shanks; sprinkle with gremolata. Serve with remaining sauce.

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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