Osso Buco

Ingredients

• 4 veal shanks
• 1 onion
• 2 carrots
• 2 celery stalks
• 400ml white wine
• 400g canned tomatoes
• Gremolata: parsley, lemon zest, garlic

Instructions

1. 1

   Dredge veal shanks in flour, brown in olive oil.

2. 2

   Sauté vegetables until soft.

3. 3

   Add wine, reduce by half.

4. 4

   Add tomatoes and broth, cover and braise 2 hours.

5. 5

   Make gremolata: mix parsley, lemon zest, garlic.

6. 6

   Serve over risotto topped with gremolata.