Eosinophilic Esophagitis Friendly Classic Osso Buco
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Learn more →Ingredients
4 servings
- 4 veal shanks (about 1 ½ inches thick, 12–14 oz each), tied with kitchen twine
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry white wine (such as pinot grigio or sauvignon blanc)
- 1 can (14 oz) diced tomatoes
- 1 ½ cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
For the gremolata
- 2 tsp lemon zest (from about 1 lemon)
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 clove garlic, minced
Instructions
- 1
Pat the veal shanks thoroughly dry with paper towels, then season all over with the salt and pepper. Spread the flour in a shallow dish and dredge each shank, pressing to coat all sides, then shake off any excess.
- 2
Heat 2 tbsp of the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the shanks in a single layer and sear, undisturbed, for 4–5 minutes per side until deeply browned on both flat faces. Transfer to a plate and set aside.
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