Osso Buco

Name: Osso Buco
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings All purpose flour, for dredging; 1 dry bay leaf; 1 small carrot, diced into 1/2-inch cubes; 1 stalk celery, diced into 1/2 inch cubes; 710 milliliters chicken stock; 237 milliliters dry white wine; 3 Tbsps fresh flat-leaf Italian parsley, chopped; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 Tbsp lemon zest; 1 small onion, diced into 1/2-inch cubes; 6 servings Sea salt and freshly ground black pepper; 1 Tbsp tomato paste; 3 whole veal shanks (about 1 pound per shank), trimmed; 118 milliliters vegetable oil; 6 servings Cheesecloth; 6 servings Kitchen twine, for bouquet garni and tying the veal shanks

Osso Buco

Osso Buco is a dairy free main course. This recipe makes 6 servings with 404 calories, 26g of protein, and 24g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, bay leaf, rosemary, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

Ingredients you will need

Bouquet Garni

Bay Leaves

Rosemary

Clove

Thyme

Equipment you will use

Cheesecloth

Kitchen Twine

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

Ingredients you will need

Ground Black Pepper

Veal Shank

All Purpose Flour

Bone

Meat

Salt

Equipment you will use

Kitchen Twine

Paper Towels

In a large Dutch oven pot, heat vegetable oil until smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.

Ingredients you will need

Veal Shank

Equipment you will use

Frying Pan

Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Salt

Equipment you will use

Pot

Saute until soft and translucent, about 8 minutes.

Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.

Ingredients you will need

Tomato Paste

White Wine

Equipment you will use

Frying Pan

Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Ingredients you will need

Bouquet Garni

Chicken Stock