Recipe of Osso Buco

Ingredients:

• 4-6 veal shanks, 1 1/2 to 2 inches thick
• 1/2 cup all-purpose flour
• Salt and black pepper, to taste
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 cups beef or chicken stock
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Grated lemon zest, for garnish (optional)
• Chopped parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a shallow dish, combine the flour with salt and black pepper to taste.
3. Dredge the veal shanks in the flour mixture, shaking off any excess.
4. In a large Dutch oven or heavy pot, melt the butter and olive oil over medium-high heat.
5. Brown the veal shanks on all sides until nicely browned, about 8-10 minutes. Remove the shanks from the pot and set them aside.
6. Add the onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
7. Stir in the tomato paste and cook for another minute.
8. Add the beef or chicken stock, white wine, bay leaf, thyme, and rosemary to the pot and stir to combine.
9. Return the veal shanks to the pot, making sure they are submerged in the liquid.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Bake for 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
12. Remove the pot from the oven and discard the bay leaf.
13. Serve the Osso Buco hot, garnished with grated lemon zest and chopped parsley, if desired.

Enjoy your delicious Osso Buco!