Osso Buco With Tomatoes and Kalamata Olives

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pat the shanks dry using paper towels.
  • In a shallow dish mix flour with seasoned salt (or white salt) and black pepper).
  • Coat the shanks in the flour (shaking off any excess flour).
  • Heat butter with oil over medium heat in a large Dutch oven.
  • Add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl.
  • Add in onions, carrots, celery, chili flakes and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic the last 2 minutes of cooking).
  • Add in the wine, broth undrained tomatoes, olives and bay leaves; bring to a boil stirring.
  • Season with a little salt an black pepper.
  • Arrange the shanks in the pot in one layer; bring to a boil on top of the stove.
  • Set oven to 325 degrees.
  • Transfer the pot to oven and cook covered until tender (about 2-1/2 hours).
  • Serve with cooked pasta and pass the grated parmesan cheese at the table.
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