INGREDIENTS

• 4 slices of veal shank about 5 cm (2 in) thick


• Flour


• Olive oil


• 2 onions, chopped


• 375 ml (1 1/2 cups) dry white wine


• 1 can of 540 ml (19 oz) tomatoes


• 2 celery stalks, chopped


• 2 carrots, chopped


• 4 cloves of garlic, chopped


• 30 ml (2 tablespoons) of tomato paste


• 250 ml (1 cup) beef broth


• 1 bay leaf


• 5 ml (1 teaspoon) dried thyme


• Salt and pepper


• gremolata


• Finely grated zest of 2 lemons


• 60 mL (1/4 cup) chopped fresh parsley


• 1 clove of garlic, minced very finely


• Pepper

PREPARATION

• Preheat the oven to 180 ° C (350 ° F).


• Flour the veal slices. In a large saucepan, brown the veal in olive oil on both sides. Salt and pepper. Remove from the pan and set aside. Wipe the pan with paper towels. Add oil as needed and cook the onions until tender, without letting go. Deglaze with white wine. Add the tomatoes, the meat and the rest of the ingredients. Salt lightly and pepper.


• Bring to a boil, cover and bake for 45 minutes. Reduce the oven temperature to 160 ° C (325 ° F) and continue cooking for about 1 hour. Adjust seasoning.


• Serve with gremolata, orzo and zucchini ribbons.


• gremolata


• In a bowl, mix all the ingredients.

NOTE:

• A quick idea to accompany osso buco


• Cook the orzo until it is al dente. Orzo is a small pasta that looks like grains of rice. It is found in supermarkets. Reserve some cooking water. Add olive oil and some cooking water to cooked pasta. Add grated rind and lemon juice. Simple and delicious. We could do the same thing with a dough of your choice. You can also add grated parmesan cheese.


• For the gremolata, you can make a mixture of lemon zest and orange.