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  • Osso Buco:
  • 1 cup all-purpose flour
  • Sea salt and freshly ground black pepper
  • 4 pieces veal shank for osso bucco
  • Extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 onion, diced
  • 1 celery stalk, diced
  • 2 carrots, diced
  • 1 lemon, zest peeled off in wide strips with a vegetable peeler
  • 1 head garlic, cut horizontally through the middle
  • 2 bay leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 bottle Amarone wine (we used a similar, more reasonably priced wine from the same region instead)
  • 1 (14 1/2-ounce) can low-sodium beef broth
  • 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed


  • Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning.
  • Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
  • Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil.
  • Add the butter and swirl it around the pan to melt.
  • Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color.
  • Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.)
  • Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You’re going to use that to create your sauce.
  • Preheat the oven to 375 degrees F.
  • Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat.
  • Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed.
  • Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half.
  • Reducing is key for intense flavor.
  • Add the beef broth and tomatoes and stir everything together.
  • Cover the pot and put it in the oven.
  • Braise for 1 and a 1/2 hours.
  • Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
  • Remove bay leaves.

Categories: Dinner  Italian  Main Dish  Stew 

Author Credit: Tyler Florence

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