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Classic Osso Buco Buco

creative.chef's picture
Ingredients
  Veal shank 8
  Butter 75 Milliliter (5 Tablespoon)
  Carrots 2 Medium, pared and diced
  Celery stalks 2 , chopped
  Onions 2 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  All purpose flour 180 Milliliter (3/4 Cup)
  Olive oil 30 Milliliter (2 Tablespoons)
  Dry white wine 250 Milliliter (1 Cup)
  Canned peeled tomatoes 14 1⁄2 Ounce (1 Can)
  Beef broth 375 Milliliter (1 1/2 Cups)
  Dried basil 1 Teaspoon, crumbled
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Dried thyme 1⁄4 Teaspoon, crumbled
  Bay leaf 1
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Minced parsley 45 Milliliter (3 Tablespoons)
  Lemon peel 1 Teaspoon, grated
Directions

Tie any loose veal shanks around circumference with kitchen twine.
Heat 3 tablespoons (45 mL) of the butter in large skillet over medium heat.
When foam subsides, add carrots, celery and onions; saute just until onions begin to color, 7 to 8 minutes.
Add 1 clove garlic; cook 30 seconds.
Transfer mixture to wide shallow non-corrosive Dutch oven.
Roll veal shanks in flour to coat lightly.
Heat oil and remaining 2 tablespoons (30 mL) butter in large skillet over medium heat; add shanks.
Cook, turning occasionally, until shanks are brown on all sides; remove shanks to paper towel-lined tray.
Add wine to skillet.
Cook over medium heat, scraping up brown bits that cling to bottom and sides of pan, 1 minute.
Remove from heat.
Press tomatoes and their liquid through sieve into skillet.
Stir in broth, basil, rosemary, thyme, bay leaf, salt and pepper.
Arrange veal shanks upright on top of vegetables in Dutch oven.
Pour in tomato-wine mixture.
Heat to boiling on high heat; reduce heat to very low.
Simmer covered,basting shanks with cooking liquid occasionally, until veal is very tender, 1 1/2 to 2 hours.
Remove shanks from Dutch oven to deep serving dish.
Cook and stir sauce over high heat, until slightly thickened; pour over shanks.
Mix 1 clove garlic, parsley, and lemon peel.
Sprinkle over shanks.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Braising

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