Veal Osso Buco on your Stovetop
You might be standing in your kitchen, but the hills of Tuscany beckon with my nonno’s family recipe for osso buco- Prep Time 2 hours
Ingredients
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
- 2T olive oil
- 3T butter
- 1 cups carrots, peeled and sliced finely
- 1 large onion, peeled and chopped
- 1/2 cup garlic, minced finely
- 1 cup Italian parsley, minced
- 2 bay leaves
- 14 oz glace de veau (mixed with enough water to yield 3 cups), or 3 cups of beef broth
- 1/2 cup red or white wine
- 2T tomato paste
- 1 can San Marzano Tomatoes, drained and hand crushed into uneven fragments
For Gremolata:
- 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
Directions
- Heat olive oil/butter over medium heat in a large pot that you can cover.
- Brown shanks well all over and remove to platter.
- Lower heat and add all vegetables, bay leaves, parsley to the pot and cook slowly until onions are sweated and softened. Stir often.
- Raise the heat to high and add wine. Reduce liquid for 5 minutes. Lower heat to medium and stir in the tomato paste, veal stock (or broth) and shredded tomatoes.
- Simmer for 5 minutes then return the shanks carefully to the pot and cover it.
- Keep the flame on low, make sure it’s a gentle simmer.
- Start checking shanks at 40 minutes, gently move them around
- Check again in 30 minutes, adding more stock if needed
- Shanks are ready when they are fork tender
- 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.
- We love these served with risotto, polenta, spaetzli, or crusty warm semolina bread