Foodie Indian

Ingredients:

• 4 veal shanks, about 1 1/2 inches thick
• Salt and pepper to taste
• All-purpose flour, for dredging
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1 can (14 ounces) diced tomatoes
• 1 cup beef or veal broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Gremolata for garnish (optional):
• Zest of 1 lemon
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Season the veal shanks generously with salt and pepper. Dredge them in flour, shaking off any excess.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the veal shanks on all sides until they develop a golden crust. This should take about 5 minutes per side. Remove the shanks from the pot and set them aside.
3. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they begin to soften, about 5 minutes.
4. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a couple of minutes to reduce slightly.
5. Return the veal shanks to the pot and add the diced tomatoes, beef or veal broth, bay leaf, and dried thyme. Stir everything together, making sure the shanks are partially submerged in the liquid.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the Osso Buco cook gently for about 2 to 2 1/2 hours, or until the veal is tender and easily pulls away from the bone. Check occasionally and add more broth if needed to keep the shanks moist.
7. While the Osso Buco is cooking, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl. Set it aside.
8. Once the veal shanks are done, remove them from the pot and keep warm. Skim any excess fat from the surface of the cooking liquid. If desired, you can also strain the sauce and reduce it further for a thicker consistency.
9. Serve the Osso Buco hot, garnished with the prepared gremolata, if desired. It pairs well with risotto, polenta, or mashed potatoes.

Enjoy your homemade Osso Buco!