Osso Buco Recipe

The best dish in the world to prepare ahead of time is this traditional braised veal from northern Italy; it tastes even better the next day. Risotto alla Milanese, which has a saffron flavour, is the traditional side dish. Try our Slow-Cooker Osso Buco for a slightly more straightforward version of this classic.

Ingredients :

Veal shanks that are 1-1/4" thick
freshly ground black pepper and Kosher salt
For dredging, use 1/2 cup all-purpose flour.
Extra virgin olive oil, 1/4 cup
Unsalted butter, 1 tablespoon
3 cups of yellow onions, diced finely (about 2 medium onions)
1 cup of celery, finely diced (about 2 stalks)
1/3 cup of carrots diced finely (about 2 small carrots)
One teaspoon dried oregano
14 cup of dry white wine
2 tablespoons of tomato paste
1 28-oz. can of chopped, drained, and juice-reserved Italian plum tomatoes
1 cup of low-sodium chicken broth, plus more as necessary
1 large thyme sprig
Bay leaf, one
1 tablespoon of arrowroot and 2 teaspoons of water or broth.

Regarding the gremolata:

3 tablespoons fresh flat-leaf parsley, finely chopped

2 large garlic cloves, minced
Finely grated lemon zest, 1 tablespoon
2 minced anchovy fillets