Osso Bucco Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Chop the carrot, celery, and onion into small dice. Mince the garlic cloves.

2. 2

   Sear the Veal Shanks

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the veal shanks with salt and black pepper, then add them to the pot. Sear each side for about 4-5 minutes until browned. Remove the shanks and set aside.

3. 3

   Sauté the Aromatics

   In the same pot, add the diced carrot, celery, onion, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

4. 4

   Deglaze the Pot

   Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for about 3-4 minutes.

5. 5

   Add the Remaining Ingredients

   Return the veal shanks to the pot. Add the beef broth, canned diced tomatoes (with juices), fresh thyme, bay leaves, and additional salt and pepper to taste.

6. 6

   Braise the Shanks

   Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low. Let it braise for about 2 hours, or until the meat is fork-tender.

7. 7

   Cook the Fettuccine

   While the osso bucco is braising, cook the fettuccine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

8. 8

   Serve the Dish

   Once the osso bucco is ready, remove the bay leaves. Serve the veal shanks over the fettuccine, and spoon the braising sauce over the top. Garnish with fresh parsley and lemon zest.