Recipes

  Ingredients

• 3 lbs. Veal Osso Buco
• 2 Tbsp flour
• 2 Tbsp Olive Oil
• 2 cups mirepoix (diced celery, carrots, onions)
• 3 cloves garlic, smashed
• 2 bay leaves
• 2 Tbsp fresh thyme
• 1 cup red wine
• 28 oz can crushed tomatoes
• 2 cups beef broth
• ½ cup minced, fresh parsley
• 1 Tbsp lemon zest
• Salt and pepper, to taste
• Citarella sides, for serving

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Season osso buco with salt and pepper, then sprinkle with flour.
3. In a large pot over medium-high heat add olive oil. Once shimmering, seared veal on all sides until golden brown, roughly 2-3 minutes per side.
4. Remove veal from pot, reduce heat to medium, and add mirepoix and crushed garlic. Cook for 3-4 minutes until veggies start to caramelize slightly. Add herbs and wine and cook for 3-4 minutes until wine reduces slightly. Add veal back to pot.
5. Add crushed tomatoes and beef broth, and bring to a simmer. Cover with a lid and transfer to the oven. Braise for 50-60 minutes, checking every 20 minutes. Once done, meat should be separating from the center bone, and fork tender.
6. In a small bowl mix together parsley and lemon zest to create a gremolata, and season with salt and pepper.
7. Place braised veal on your serving platter and pour some of the braising liquid and veggies on top. Garnish with the parsley and lemon zest mixture (gremolata). Serve with your favorite Citarella sides and enjoy!