Osso Buco
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
OSSO BUCO
- 59.16 ml vegetable oil
- 6 veal shanks, 1 1/2 inches thick, patted dry with paper towels and tied around the equator with butcher's twine
- salt & fresh ground pepper
- 591.47 ml dry white wine
- 2 medium onions, cut into 1/2 inch dice (about 2 cups)
- 2 medium carrots, cut into 1/2 inch dice (about 1 1/2 cups)
- 2 medium celery ribs, cut into 1/2 inch dice (about 1 cup)
- 6 medium garlic cloves, finely minced
- 473.18 ml low sodium chicken broth
- 2 bay leaves, small
- 411.06 g can diced tomatoes, drained
-
GREMOLATA
- 3 medium garlic cloves, finely minced
- 9.85 ml lemon zest, grated
- 59.14 ml fresh parsley leaves, minced
directions
- FOR THE OSSO BUCCO:.
- Adjust an oven rack to the lower-middle position and heat the oven to 325°F Heat 1 tablespoons of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Meanwhile, sprinkle both sides of the shanks generously with salt and pepper to taste. Swirl to coat the pan bottom with the oil. Place 3 shanks in a single layer in the pan and cook until they are golden brown on one side, about 5 minutes. Using tongs, flip the shanks and cook on the second side until golden brown, about 5 minutes longer. Transfer the shanks to a bowl and set aside. Off the heat, add 1/2 cup of the wine to the Dutch oven, scraping the pan bottom with a wooden spoon to loosen the browned bits., Pour the liquid into the bowl with the browned shanks. Return the pot to medium-high heat, add 1 more tablespoons of the oil, and heat until shimmering., Brown the remaining shanks, about 5 minutes for each side. Transfer the shanks to the bowl. Off the heat, add 1 cup of wine to the pot, scraping the bottom to loosen the browned bits. Pour the liquid into the bowl with the shanks.
- Set the pot over medium heat. Add the remaining 2 tablespoons oil and heat until shimmering. Add the onions, carrots, celery, 1/4 teaspoons salt, and 1/8 teaspoons pepper and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add the garlic and cook until lightly browned, about 1 minute longer. Increase the heat to high and stir in the broth, remaining 1 cup white wine, accumulated veal juices in the bowl and bay leaves. Add the tomatoes; return the veal shanks to the pot, (the liquid should just cover the shanks). Bring the liquid to a full simmer. Cover the pot, cracking the lid just slightly, and transfer the pot to the oven. Cook the shanks until the meat is esily pierced with a fork but not falling off the bone, about 2 hours. (Can be refrigerated for up to 2 days. Bring to a simmer over medium-low heat).
- FOR THE GREMOLATA:.
- Combine the garlic, lemon zest, and parsley in a small bowl, Stir half of the gremolata in to the pot, reserving the rest for garnish. Season with salt and pepper to taste. Let the osso buco stand, uncovered, for 5 minutes.
- Using tongs, remove the shanks from the pot, cut off and discard the twine and place 1 veal shank in each of 6 bowls. Ladle some the braising liquid over each shank and sprinkle each serving with the remaining gremolata. Serve immediately.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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