Osso Buco with Preserved Lemon
A beautifully rich and aromatic Italian dish featuring tender veal shanks, bright preserved lemons, and fresh carrots, perfect for special occasions.
Ingredients
Main Ingredients
- 4 slices thick slices veal shank (for osso buco) High-quality veal shanks recommended.
- 2 tbsp olive oil
- Salt and pepper, to taste Use liberally for seasoning.
- 1 medium onion (sliced)
- 2 tsp ground cumin
- 1 preserved lemon (cut into pieces) Soft and fragrant preserved lemons are ideal.
- 1 bunch young carrots, divided (½ bunch + ½ bunch) Divided for cooking at different times.
- 2⅔ cups water
Instructions
Preparation
- Season the veal shanks liberally with salt and pepper.
- Heat the olive oil in a pot over high heat and brown the veal 2 minutes per side.
- Add the onion, ground cumin, preserved lemon, and ½ bunch of the young carrots. Cook for 5 minutes over high heat.
Cooking
- Add the water to the pot. Cover and simmer on low heat for 1½ hours.
- Add the remaining ½ bunch of young carrots and continue cooking for an additional 30 minutes.
- Adjust salt and pepper to taste before serving.
Notes
For serving, place a slice of the tender veal shank on each plate, spoon sauce over the meat, and garnish with fresh parsley. Pair with creamy polenta, risotto, or crusty bread.