Recipe Instructions:
Ingredients:
• 1/4 lb veal shank slices (osso buco)
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup diced tomato
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 1/2 cup beef broth or water
• 1 tablespoon olive oil
• Salt and pepper to taste
• Gremolata (chopped parsley, garlic, and lemon zest), for garnish
• Cooked risotto or polenta, to serve
Instructions:
1. Heat olive oil in a small pot over medium-high heat.
2. Season veal shank slices with salt and pepper. Brown on both sides, about 3-4 minutes per side. Remove and set aside.
3. Add diced onion, carrot, celery, and minced garlic to the pot. Cook until softened, about 5 minutes.
4. Stir in diced tomato and cook for another 2 minutes.
5. Pour in white wine and deglaze the pot, scraping up any browned bits from the bottom.
6. Return veal shank slices to the pot. Add beef broth or water.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until veal is tender and falls off the bone.
8. Serve hot over cooked risotto or polenta, garnished with gremolata, as your OMAD meal.
