veal osso buco

How To Make veal osso buco

• 1

  Season the veal with salt and pepper. Add the oil to a large Dutch oven. Brown the veal on all sides. Add the garlic and carrot and sauté 5 minutes.
• 2

  Add the wine, lemon zest, stock, and tomato paste Bring to a boil. Reduce to a simmer and simmer covered for 1 hour.
• 3

  Remove the lid and braise another 1/2 hour to reduce the sauce. Taste and adjust for salt and pepper.
• 4

  Mix the ingredients for the Gremolata together.
• 5

  Remove the veal to a plate. Strain the solids out of the sauce into a degreaser. Degrease the sauce.
• 6

  Pour over the veal and top with gremolata.
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