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Prep 30 mins
Cook 1 hr
I found a recipe for OSSO BUCO in a book called the cooking of Italy. It was delicious. Once when I wanted to make it I didn't have veal shanks so I substituted some beef stew meat. It was wonderful over Braised Rice with Saffron
- 4 tablespoons butter
- 1 1⁄2 cups onions, finely chopped
- 1⁄2 cup carrot, finely chopped
- 1⁄2 cup celery, finely chopped
- 1 teaspoon garlic, finely chopped
- 3 lbs beef stew meat
- fresh ground black pepper, to taste
- flour, for dredging meat
- 1⁄2 cup olive oil
- 1 cup dry white wine
- 1⁄2 teaspoon dried basil
- 1⁄4 cup beef stock
- 1⁄2 teaspoon dried thyme
- 3 cups canned tomatoes, coarsely chopped
- 6 fresh parsley sprigs
- 2 bay leaves
- Melt butter in a casserole over moderate heat. When the foam subsides, add the chopped onions, carrots, celery and garlic.
- Cook stirring occasionally for 10 to 15 minutes or until the vegetables are lightly colored.
- Remove casserole from the heat.
- Season the meat with salt and pepper then roll it in flour and shake off the excess.
- Brown in the olive oil in a heavy skillet. Transfer to the casserole.
- Preheat the oven to 350 degrees. Discard all the fat from the skillet. Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup. Scrape in any browned bits clinging to the pan.
- Stir in the beef stock, basil, thyme, tomatoes, parsley and bay leaves and bring to a boil, then pour it over the meat.
- Bring to a boil on top of the stove.
- Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently. Bake 1 hour or until the meat is tender.