Osso Buco

recipetineats.com

Tammi Peat Van Wagner

5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)

Salt and pepper

Kitchen string (optional)

2 tbsp olive oil

1 small onion , finely chopped

3 garlic cloves , minced

1 small carrot , finely chopped

1 celery stick , finely chopped

800 g / 28 oz can crushed tomato

1 cup / 250 ml dry white wine (not sweet, not fruity), or chicken broth

1 cup / 250 ml chicken broth

2 tbsp tomato paste

3 sprigs thyme or 1 ½ tsp dried thyme

Sprigs of fresh Rosemary

2 bay leaves

subheading: GREMOLATA:

1 cup parsley leaves (flat or curly), lightly packed

2 to 3 tsp lemon zest , finely grated

1 garlic clove , minced

subheading: FOR SERVING:

See herbed polenta recipe

Note: Ingredients may have been altered from the original.

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