Osso Buco Recipe
by: ChristopherPosted on:

Osso Buco Recipe

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Osso Buco Recipe

  • 4 pieces veal shank with bone, cut about 3 inches thick
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh oregano leaves
  • 2 bay leaves
  • Zest of 1 lemon, for garnish
  • Chopped fresh parsley, for garnish
  1. Season both sides of the veal shanks with salt and pepper, then dredge in flour, shaking off excess.
  2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
  3. In the same skillet, add the onion, carrot, celery, and garlic. Cook over medium heat until the vegetables are softened, about 5 minutes.
  4. Add the white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Allow the wine to reduce by half, then add the diced tomatoes, chicken broth, thyme, oregano, and bay leaves. Bring to a simmer.
  5. Return the veal shanks to the skillet, spooning some of the sauce and vegetables over them. Cover the skillet with a tight-fitting lid, reduce the heat to low, and simmer for about 1.5 to 2 hours, or until the meat is tender and nearly falling off the bone.
  6. Transfer the veal to serving plates. Discard bay leaves. Spoon the sauce and vegetables over the shanks. Garnish with lemon zest and chopped parsley before serving.

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