Osso Buco…tender veal shanks braised in a tasty broth until tender and almost falling apart…served atop creamy mashed potatoes…so delicious they deserve to be revisited…here’s a flashback to a recipe I first shared in March 2015 – when Heidi and I first started this blog over two years ago…

OSSO BUCO
8 pieces of veal shank cut 2″ thick, tied round with kitchen string
1/4 cup flour
2 teaspoon salt, divided
1/2 teaspoon pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
3 carrots, peeled & diced
3 celery, diced
2 leeks, rinsed & diced
1 yellow onion, diced
3 garlic, minced
1/4 cup tomato paste
1 cup white wine
3 cups chicken stock
2 rosemary sprigs
4 thyme sprigs
2 bay leaves
zest of 1 lemon

Preheat the oven to 350 °F. Combine the flour, 1 teaspoon salt and 1/4 teaspoon pepper. Dust each veal shank with the flour mixture. Heat the olive oil in a very large oven-safe pan. Brown the shanks on each side four to six minutes. Remove veal from pan and reserve on a large platter. Add the butter to the pan. Stir in the carrots, celery, leeks and onions, sprinkle with remaining salt. Sauté the vegetables until tender (about 8 minutes); adding in the minced garlic during the last minute of cooking. Stir in the tomato paste and cook for one minute. Pour in the white wine and the chicken stock and stir until combined. Add the veal shanks back into the pan and nestle into the broth. Tie the rosemary, thyme and bay leaves together with a piece of kitchen string and press on top of cooking juices. Sprinkle with lemon zest. Put a lid on the pan and place in the oven for 2 1/2 hours until veal shanks are tender. Serve with mashed potatoes.
Enjoy!

Linda~
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