- Cooking Time:
- Preparation Time:
- Osso Buco:
- 1 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 4 pieces veal shank for osso bucco
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 onion, diced
- 1 celery stalk, diced
- 2 carrots, diced
- 1 lemon, zest peeled off in wide strips with a vegetable peeler
- 1 head garlic, cut horizontally through the middle
- 2 bay leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 bottle Amarone wine (we used a similar, more reasonably priced wine from the same region instead)
- 1 (14 1/2-ounce) can low-sodium beef broth
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
- Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning.
- Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
- Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil.
- Add the butter and swirl it around the pan to melt.
- Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color.
- Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.)
- Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You’re going to use that to create your sauce.
- Preheat the oven to 375 degrees F.
- Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat.
- Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed.
- Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half.
- Reducing is key for intense flavor.
- Add the beef broth and tomatoes and stir everything together.
- Cover the pot and put it in the oven.
- Braise for 1 and a 1/2 hours.
- Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
- Remove bay leaves.
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