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 Kitchen twine, for bouquet garni and tying the veal shanks; 6 servings Cheesecloth

Osso Buco might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 279 calories, 26g of protein, and 9g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. Many people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. This recipe from Foodnetwork requires lemon zest, kitchen twine, rosemary, and celery. It is a good option if you're following a dairy free diet.

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

Bone

Meat

Equipment you will use

Frying Pan

Carefully remove the cooked shanks from the pot and place in decorative serving platter.

Equipment you will use

Pot

Cut off the kitchen twine and discard.

Equipment you will use

Kitchen Twine

Remove and discard bouquet garni from the pot.

Ingredients you will need

Bouquet Garni

Equipment you will use

Pot

Pour all the juices and sauce from the pot over the shanks.

Ingredients you will need

Sauce

Equipment you will use

Pot

Garnish with chopped parsley and lemon zest.

Ingredients you will need

Lemon Zest

Parsley

Equipment

Ingredients

Servings:

6servings

All purpose flour, for dredging 1

dry bay leaf 1small

carrot, diced into 1/2-inch cubes 1stalk

celery, diced into 1/2 inch cubes 710milliliters

chicken stock 237milliliters

dry white wine 3Tbsps

fresh flat-leaf Italian parsley, chopped 1sprig

fresh rosemary 1sprig

fresh thyme 1Tbsp

lemon zest 1small

onion, diced into 1/2-inch cubes 6servings

Sea salt and freshly ground black pepper 1Tbsp

tomato paste 3

whole veal shanks (about 1 pound per shank), trimmed 118milliliters

vegetable oil 6servings

Kitchen twine, for bouquet garni and tying the veal shanks 6servings

Cheesecloth

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Osso Buco. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole Chianti Classico Riserva ( Magnum) with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( Magnum)

Cherry and violet aromas, persistent and rounded flavors of spices and mushroom. Great structure with elegant finesse.Pairs well with meats and meat pasta sauces, poultry and hard cheeses.