A delightful twist on the classic Osso Bucco, this recipe incorporates a vibrant citrus herb sauce for an elevated flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the correct temperature for braising.
Heat the olive oil in a heavy ovenproof Dutch oven over medium heat.
Using a Dutch oven helps retain heat and distribute it evenly.
Dredge the veal shanks in flour, shaking off any excess, then brown them on both sides in the hot oil. Remove and set aside.
Browning the meat adds depth of flavor to the dish.
Add butter to the pot, then sauté the onion, carrot, celery, and garlic until softened.
Cook the vegetables until they release their aroma and become tender.
Stir in the orange and lemon zests, followed by the white wine. Let it simmer for a few minutes.
Simmering the wine reduces its acidity and enhances its flavor.
Add the chopped tomatoes, salt, thyme, basil, bay leaf, and pepper. Stir to combine.
Mix well to ensure the flavors are evenly distributed.
Return the veal shanks to the pot, cover, and transfer to the oven. Cook for 1.5 hours.
Braising in the oven allows the meat to become tender and absorb the flavors.
Remove the veal shanks and keep them warm. Blend the sauce until smooth.
Blending the sauce creates a velvety texture and combines the flavors.
Pour the sauce over the veal shanks and serve.
Garnish with fresh parsley for a pop of color and freshness.
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