Italian Osso Buco
Method
Sear Meat: Heat olive oil in a deep casserole pot over high heat. Sear the shanks for 3–4 minutes on each side until deeply browned, then remove and set aside.
Sauté Soffritto: Lower heat to medium, add onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the tomato purée to coat the vegetables.
Braise Shanks: Return meat to the pot, pour in the wine to deglaze, then add the bone broth. Cover tightly and simmer on a low heat for 75 minutes until tender.
Prepare Gremolata: Combine minced garlic, lemon zest, and fresh parsley in a small bowl. Scatter this fresh mixture over the hot braised meat just before serving.
Nutritional Insight: The natural matrix of slow-cooked bone collagen paired with dense, lean protein preserves cellular tissue while significantly delaying gastric emptying to quieten hormonal food noise. Culinary Hack: Tie kitchen twine firmly around the circumference of each raw shank before searing to ensure the tender meat remains securely attached to the bone throughout the long braise.
Nutrition Facts
Per serving
