Osso Buco
"This classic braised veal from northern Italy is the worldâ??s best make-ahead dishâ??it tastes amazing on the second day. The classic accompaniment isÂsaffron-scentedÂRisotto alla Milanese. For a slightly simpler take on this classic, try our Slow-Cooker Osso Buco...."
INGREDIENTS
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6 1-1/4 inch-thick veal shanks
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Kosher salt and freshly ground black pepper
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1/2 cup all-purpose flour for dredging
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1/4 cup extra-virgin olive oil
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1 Tbs. unsalted butter
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3 cups finely diced yellow onion (about 2 medium onions)
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1 cup finely diced celery (about 2 stalks)
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3/4 cup finely diced carrot (about 2 small carrots)
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1 tsp. dried oregano
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3/4 cup dry white wine
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2 Tbs. tomato paste
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1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
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1 cup low-salt chicken broth, more if needed
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1 large sprig thyme
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1 bay leaf
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1 Tbs. arrowroot mixed with 2 tsp. broth or water
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3 Tbs. finely chopped fresh flat-leaf parsley
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2 large cloves garlic, minced
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1 Tbs. finely grated lemon zest
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2 anchovy fillets, minced
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