Easy Osso Buco

Name: Easy Osso Buco
Yield: 6 main-course servings
Ingredients: 6 1- to 1 1/2-inch-thick slices veal shank (about 14 ounces each); 2 1/2 teaspoons salt, plus more to taste; 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 1/3 cup all-purpose flour, for dredging; 1/4 cup vegetable oil; 1 small onion, finely chopped; 1 small carrot, finely chopped; 1 celery stalk, finely chopped; 1 tablespoon tomato paste; 1 cup dry white wine; About 4 cups reduced-sodium chicken broth; 1 large sprig of fresh rosemary; 1 large sprig of fresh thyme; 1 bay leaf; 2 whole cloves; 1 tablespoon chopped fresh flat-leaf parsley

December 9, 2011

Osso buco is braised veal shanks. The fabulously flavorful veal shanks are cooked for a long time, making the meat so tender that it literally falls off the bones. I’m not sure why, but I think people are afraid of this dish; maybe they’re intimidated by the unfamiliarity of veal shanks. But it’s really easy to prepare and just needs a couple of hours to cook, while the fragrant aromas fill your house and maybe even tempt the neighbors to ring the doorbell to find out what’s cooking. The perfect dish for a rainy Sunday. Be sure to have kitchen twine available for tying the shanks.

Recipe notes

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