Name: OSSO BUCO
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 5
Ingredients: 5 thick veal osso bucco ((300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)); Salt and pepper; Kitchen string ((optional)); 2 tbsp olive oil; 1 small onion (, finely chopped); 3 garlic cloves (, minced); 1 small carrot (, finely chopped); 1 celery stick (, finely chopped); 800 g / 28 oz can crushed tomato; 1 cup / 250 ml dry white wine ((not sweet, not fruity), or chicken broth); 1 cup / 250 ml chicken broth; 1 chicken bouillon cube ((optional, or use beef)); 2 tbsp tomato paste; 3 sprigs thyme or 1 ½ tsp dried thyme; 2 bay leaves; 1 cup parsley leaves (flat or curly), lightly packed; 2 – 3 tsp lemon zest (, finely grated); 1 garlic clove (, minced); Risotto Milanese ((saffron risotto, recipe in notes), mashed potato or pasta)