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Osso Buco

Western.Chefs's picture
Ingredients
  Veal shank 12 (2 Inches Thick)
  Salt To Taste
  Pepper To Taste
  Olive oil 1⁄4 Cup (4 tbs)
  Carrots 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Tomato paste 1⁄4 Cup (4 tbs)
  Red wine 1⁄2 Cup (8 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Pernod liqueur 1⁄4 Cup (4 tbs)
  Fresh thyme 2 Tablespoon, chopped
  Fresh rosemary 2 Tablespoon, chopped
  Bay leaf 1
  Chopped shallots 1⁄2 Cup (8 tbs)
  Garlic head 1⁄2 , peeled
  Veal stock/Beef stock 4 Cup (64 tbs)
  Italian flat leaf parsley 1⁄2 Cup (8 tbs), finely chopped (For Garnish)
  Lemon zest 1 Tablespoon, grated (For Garnish)
  Orange zest 2 Tablespoon, grated (For Garnish)
Directions

GETTING READY
1) Preheat the oven to 350 °F.
2) Season the veal shanks with salt and pepper to taste.

MAKING
3) In a large flameproof casserole or Dutch oven, heat the oil.
4) Sear the veal over a medium-high heat until evenly browned on all sides.
5) Remove with a slotted spoon and drain on paper towels.
6) In the same casserole, stir in the carrots, celery and onion, stir occasionally and saute, until vegetables brown and begin to caramelize.
7) Stir in the tomato paste, then red wine, orange juice and liqueur.
8) Bring the mixture to a boil, scraping the bottom of the pan, boil until reduced by half in volume.
9) Return the veal shanks into the casserole with the rest of the ingredients and bring to a boil.
10) Season to taste with salt and pepper.

FINALIZING
11) Cover the casserole and bake in the preheated oven for 2 hours or more until the veal is very tender.

SERVING
12) Serve the Osso Buco straight from the casserole.
13) Serve the Osso Buco with noodle.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
170 Minutes
Ready In: 
180 Minutes
Servings: 
6

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