Osso Bucco With Tomato And Cannellini Beans Recipe

Cooking Directions

• STEP 1.Season the veal shanks with salt and pepper, then dredge them in flour.
• STEP 2.In a large Dutch oven, heat olive oil over medium-high heat and brown the veal shanks on all sides.
• STEP 3.Remove the shanks from the pot and set aside. In the same pot, sauté onions, carrots, and celery until softened.
• STEP 4.Add garlic, tomato paste, and rosemary to the pot and cook for a minute.
• STEP 5.Pour in white wine and let it simmer until reduced by half.
• STEP 6.Return the veal shanks to the pot and add canned tomatoes, chicken broth, and bay leaves.
• STEP 7.Bring the mixture to a simmer, then cover and cook on low heat for about 2 hours or until the meat is tender.
• STEP 8.Add cannellini beans to the pot and cook for an additional 15 minutes.
• STEP 9.Remove the veal shanks from the pot and keep warm. Skim off any excess fat from the sauce.
• STEP 10.Serve the osso bucco with tomato and cannellini beans over creamy polenta or with crusty bread. Garnish with gremolata, if desired.

Cooking Tips

• Dredging the veal shanks in flour helps to create a nice crust and thickens the sauce.
• For a deeper flavor, you can brown the veal shanks in batches and deglaze the pot with white wine.
• Gremolata, a mixture of lemon zest, garlic, and parsley, adds a fresh and vibrant flavor to the dish.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the osso bucco gently on the stovetop or in the oven, adding a splash of broth if needed.
• Serve the dish with a side of creamy polenta or crusty bread to soak up the delicious sauce.