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Roberto's Osso Buco

Chef.Foodie's picture
Ingredients
  Veal shanks 3 Pound
  Salt 1 Teaspoon (Plus More For Seasoning The Veal)
  Black pepper 1⁄2 Teaspoon (Plus More For Seasoning The Veal)
  All-purpose flour 4 Tablespoon (For Dredging)
  Extra virgin olive oil 2 Tablespoon
  Unsalted butter 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 4 Clove (20 gm), minced
  Carrots 2 Large, coarsely chopped
  Celery ribs 2 , coarsely chopped
  Dry white wine 1 Cup (16 tbs)
  Canned tomatoes in juice 14 1⁄2 Ounce (1 Can)
  Chicken stock 1 Cup (16 tbs)
  Dried thyme 1 Teaspoon
  Bay leaf 1
  Dried basil 1 Teaspoon
  Lemon zest 2 Teaspoon
  Gremolata 2 Tablespoon (For Serving)
Directions

Preheat the oven to 325°F.
Rinse the shanks, pat dry, and season with salt and pepper.
Place some flour in large zip-top bag.
Add the shanks to the bag, one at a time, and shake to coat with flour.
Shake off excess flour as you remove the shanks from the bag.
Heat the oil and 1 tablespoon of the butter in a large Dutch oven over medium-high heat.
Brown the shanks on both sides, then transfer to a plate.
Lower the heat to medium and add the remaining 1 tablespoon of the butter to the Dutch oven, along with the onions, garlic, carrots, and celery.
Saute the vegetables for about 5 minutes, or until soft.
Add the wine, tomatoes (with their juices), chicken stock, thyme, bay leaf, basil, lemon zest, salt, and pepper to the Dutch oven.
Arrange the shanks in the Dutch oven in one layer.
Cover the Dutch oven and place in the oven.
Braise the shanks for 2 1/2 hours, or until very tender.
Serve on individual plates with a sprinkling of Gremolata.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
12

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