Osso Buco

Recipe:

Heat 2 tablespoons vegetable oil in a skillet over high heat. Brown the meat on both sides, about 2 minutes per side.

Transfer to a plate.

Finely chop the onion, carrot, and celery.

Reduce the heat under the skillet to medium. Add the onions and stir-fry for 4-5 minutes.

Pour in the wine and cook until the liquid has almost evaporated.

Return the shank slices to the pan and add enough water to almost cover the meat. Add salt to taste, bring to a simmer, cover, and simmer over low heat until the meat is tender, about 1.5-2 hours.

It is best to test the tenderness of the meat beforehand, as the cooking time may vary from the recipe.

Meanwhile, place another frying pan over medium heat and add 1 tablespoon of vegetable oil. Heat, add carrots and celery, and cook, stirring, for 5 minutes.

Add to the beef after 1 hour of braising.

To make the gremolata, mix together the finely chopped garlic, lemon zest and parsley.

Sprinkle over the cooked osso buco and let stand, uncovered, for about 5 minutes.

Serve with saffron risotto or mashed potatoes.

Enjoy!