VEAL OSSO BUCOThe perfect recipe straight from Tuscany, served with risotto, polenta and plenty of warm semolina bread.
- Prep Time 2 hours
Veal Osso Buco
- 4 Veal Shanks for Osso Buco (patted dry, tied around the center with kitchen twine)
- Kosher Salt and Freshly Ground Black Pepper
- 4T olive oil
- 3T butter
- 3 cups carrots, peeled and sliced finely
- 3 large onions, peeled and chopped
- 5 cloves garlic, minced finely
- 2 cups Italian parsley, minced
- 2 bay leaves
- 14 oz glace de veau (mixed with enough water to yield 3 cups)
- 1 cup white wine
- 2T tomato paste
- 1 can San Marzano Tomatoes, drained and hand crushed into uneven fragments
- Grated rind of 2 large lemons
- Grated rind of 1 large orange
- 2 large garlic cloves, minced finely
- ½ cup Italian parsley, finely minced
- 1T Kosher Salt
- Few twists of freshly ground black pepper
- Heat oven to 325.
- Heat olive oil/butter over medium heat in a large heavy oven-proof skillet you can cover, or a covered Dutch oven.
- Brown shanks well all over.
- Remove to platter. Lower heat and add all vegetables, bay leaves, and parsley to the pan and cook slowly until sweated and softened. Stir often.
- Raise the heat to high and quickly move vegetables around the pan for 2 minutes.
- Add wine and deglaze the pan, scraping up any browned bits.
- Lower heat to medium and stir in the tomato paste.
- Return the shanks to the pan.
- Add stock, reserving 1 cup, and the tomatoes.
- Cover pan and place in oven.
- Start checking shanks at 30 minutes, gently move them around the pan, and make sure liquid stays ¾ up the sides of the shanks.
- Check shanks every 30-45 minutes, adding a bit more stock if needed.
- Shanks are ready when they are fork-tender, which in our oven is around 2.5-3 hours.
- Remove the shanks from the pot.
- To serve, place the veggies from the pot with some cooking liquid on a large plate, place the shanks on top, and sprinkle the gremolata over the shanks.
- Pass around the table with the extra gremolata in a small dish.