Prep 30 mins
Cook 2 hrs
a wonderful delicious meal. the veal literally falls off the bones.
- 3 tablespoons olive oil
- flour, seasoned with
- salt and pepper
- 6 veal shanks, 2 to 3 inches
- 4 tablespoons butter
- 1 1⁄2 cups chopped onions
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 teaspoon chopped garlic
- 2 slices orange zest
- 2 slices lemon zest
- 1 1⁄2 cups white wine
- 1 cup chicken stock
- 1 (16 ounce) can chopped tomatoes
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 1 bay leaf
- 1 bunch parsley, chopped
- 5 garlic cloves, chopped
- orange zest
- 1 lemon, zest of
- preheat oven to 350.
- on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
- add butter, add veggies and zests, stir til softened.
- add white wine, stir, add remaining ingredients.
- return veal to pot, cover and cook 1 1/2 hours.
- remove veal and keep warm.
- pour sauce into blender, puree.
- pour over veal and serve, top w/gremolata.
- to make gremolata chop all ingreds together.
- serve w/risotto.
If I could give this more stars I would. Followed the recipe to the letter, and I would recommend to anyone else making this that they not change a thing. This was fabulous! And EASY. I mean - brown the shanks, brown the veg, put the shanks back in, add the rest of the ingredients, cover and let go in the oven for 2 hours. Absolutely wonderful! My husband sends you his thanks. I served it with Risotto Milanese and it was just perfect. Chia - great, great recipe!
If I could give this recipe more than five stars, I would! Osso bucco is the meal I would request if I ever had to pick a "last meal". I have always been too intimidated to make it. I thought I would seek out a challenge and try this recipe out for a Valentine's dinner this year (so ballsy of me I know!) and boy did it turn out beautifully! It was so easy to make!! I used beef shanks (veal was too pricey) and had a difficult time squeezing all six in my dutch oven. I think next time I may try to cook on the stovetop or a crockpot rather than the oven. I served with oven polenta and green beans and my husband licked up every bit of it. I'm not a saucy girl, but the vegetable puree was divine! I poured it over pasta and served it with our left over osso bucco the next night. And the gremolata was soooo yummy too! I added olive oil to mine because it seemed too dry to serve without it. It was so good!! I can't wait to make many, many more times! I can't thank you enough for posting!
I wish there was a way to do half stars. This would have been a 4 1/2 star rating.
For me, this was a good recipe. My husband absolutely loved it! He said he wouldn't mind this once a week or two...which is his way of saying this one is a keeper.
The parsley mixture really added something to the end...however I added olive oil and garlic to make it more moist. I think I'll keep doing it that way.
Thanks for posting this recipe. It'll go in my 'make again' list.