Osso Buco With Artichoke And Lemon - cooking recipe

Ingredients

8 None veal osso buco (about 4 1/2 lb)
1/4 cup all-purpose flour
1 tbsp olive oil
2 1/2 tbsp butter
1 None medium Spanish onion, finely chopped
3 cloves garlic, thinly sliced
3/4 cup dry white wine
1 cup beef stock
1 (14 oz) jar artichoke hearts, drained, halved
1/4 cup lemon juice
2 tbsp coarsely chopped fresh flat-leaf parsley leaves
2 tsp lemon zest

Preparation

Preheat oven to 350\u00b0F.
Coat veal in flour, shaking off excess. Heat 1/2 tbsp oil and 1 tbsp butter in a large frying pan over medium-high heat. Working in batches, cook veal until browned all over. Stand veal upright in a large, deep baking dish.
Add remaining oil and butter to frying pan. Cook onion and garlic, stirring, until onion softens. Add wine, beef stock and 1/2 cup water. Bring to a boil then reduce heat and simmer for 5 mins, or until mixture reduces by 1/3. Pour over veal. Cover with a lid or foil and transfer to oven for 1 hour 15 mins.
Stir in artichokes and 1 tsp lemon zest. Cook, covered, for another 30 mins, or until veal is tender.
Serve veal and artichoke drizzled with lemon juice and sprinkled with parsley and remaining lemon zest.