I haven’t cooked Osso Bucco for a few years. It is veal shank shallow fried, drown in white wine and stewed with tomato. At least, it is the way I have been cooking for some time. The recipe stays roughly on my mind. And it’s easy. Once you have completed a few steps which is more or less put the right ingredients into the cooking pan, you just let it cook itself and be happy to have a good lunch or dinner.
First mix salt and pepper with flour. Coat the osso bucco with the flour mixture.
Pan fried it. A few minutes of each side until it turns golden brown. Pour in white wine and let it until it is almost dried up.
Pour in a can of good quality tomato. Once it is boiled, simmer the meat for 1.5 to 2 hours. The last step is to add lemon zest, parsley, anchovy and minced garlic. Be moderate with the latter two.
Italians eat Osso Bucco with saffron risotto. Not to mention, a bit salt and pepper and taste the seasoning if it fits your taste bud. I just had a black sesame roll and a glass of white wine. The dish was cooked while I was working at home, almost effortless. Worth a trial!