Recipe of Hole of Bone

Ingredients

• 4 slices of veal with marrow (ossobuco), about 2 inches thick
• Flour for dredging
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 2 bay leaves
• 1 sprig of fresh rosemary
• Grated lemon zest (optional)
• Freshly chopped parsley for garnish

Directions

1. 1

   In a bowl, lightly dredge the ossobuco slices in flour and season them with salt and freshly ground black pepper.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ossobuco slices and brown them evenly on both sides. Transfer them to a plate and set aside.

3. 3

   In the same pot, add the chopped onion, carrots, celery, and garlic. Cook, stirring frequently, until the vegetables start to soften.

4. 4

   Pour in the white wine and bring it to a boil. Let it cook for a few minutes to evaporate the alcohol.

5. 5

   Add the beef broth, crushed tomatoes, bay leaves, and fresh rosemary sprig. You can also add grated lemon zest for extra flavor if desired.

6. 6

   Return the braised veal slices to the pot, submerging them in the liquid mixture. Bring everything to a boil.

7. 7

   Cover the pot with a lid, reduce the heat to low, and let the Osso Buco simmer for about 2 hours or until the meat becomes tender, and the sauce thickens.

8. 8

   During the cooking process, check the liquid level, and if necessary, add a bit of hot broth to prevent it from drying out.

9. 9

   Once the Osso Buco is ready, remove the bay leaves and rosemary sprig. Serve the braised veal slices on a warm plate, ladle the rich sauce over them, and garnish with freshly chopped parsley.

10. 10

    Traditionally, Osso Buco is served with Milanese risotto or polenta, but it can also be accompanied by fresh pasta or mashed potatoes. Enjoy your delicious Italian meal!