Osso Buco

Name: Osso Buco
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 tablespoons, vegetable oil; 6 , veal shanks, 1 1/2 inches thick (8 to 10 ounces each), patted dry with paper towels and tied around the equator with butcher's twine; 2 1/2 cups, dry white wine; 2 , onions, cut into 1/2-inch dice (about 2 cups); 2 , carrots, cut into 1/2-inch dice (about 1 1/2 cups); 2 , celery ribs, cut into 1/2-inch dice (about 1 cup); 6 , garlic clove, minced or pressed through a garlic press (about 2 tablespoons); 2 cups, low-sodium chicken broth; 2 , bay leaves, small; 1 (14.5-ounce) can, diced tomatoes, drained; 3 medium cloves, garlic, minced (about 1 tablespoon); 2 teaspoons, grated lemon zest; 1/4 cup, minced fresh parsley leaves

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Appears in America's Test Kitchen TV

Osso Buco is too venerable a recipe to fiddle with, so we concentrated on extracting the most flavor from its simple ingredients.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6

TIME3¼ hours

has video

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Osso buco, veal shanks braised in a rich sauce until tender, is incredibly rich and hearty. We felt that this time-honored recipe shouldn’t be altered much, but we hoped to identify the keys to flavor so that we could perfect it.To serve on...

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