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My authentic recipe
for the famous
Italian peasant dish
Osso Buco
4 Servings

Also check out my other two
Osso Buco pages



Osso
Buco
ingredients

Veal
shanks
4 pieces 6 centimeters
or 2 1/2 inches long
Flour
30 milliliters or 2 tablespoons
Unsalted
butter
50 milliliters or 3 tablespoons
Olive
oil
15 milliliters or 1 tablespoon
Chopped
white onions
20 centiliters or 3/4 cup
Minced
carrots
6 centiliters or
1/4 cup
Chopped
celery
6 centiliters or
1/4 cup
Dry
white wine
12 centiliters or
1/2 cup
Unseasoned
veal stock
12 centiliters or
1/2 cup
Chopped
peeled tomatoes
12 centiliters or
1/2 cup
Bay
leaf
1 medium-sized
Rosemary
5 milliliters or 1 teaspoon
Marjoram
2 milliliters or 1/2 teaspoon
Salt
2 milliliters or 1/2 teaspoon
Ground black pepper
1 milliliter or 1/4 teaspoon
Grated
lemon rind
15 milliliters or 1 tablespoon
Finely
minced garlic
5 milliliters or 1 teaspoon
Chopped
fresh parsley
30 milliliters or 2 tablespoons

Osso
Buco
cooking steps

Bring
the veal shanks to room temperature. Preheat oven to 150°C or 300°F.
Dredge the veal shanks lightly in the flour.
Heat
the butter and olive oil in a wide-bottomed 5 to 6 liter (5 to 6 quart) casserole over
moderate heat.
Brown the veal shanks on all sides in the casserole. Transfer the shanks to a
warm plate and partially cover them with aluminum foil.
Reduce the heat to
low and sauté the onions for 2 minutes, stirring frequently. Add the carrots and
sauté for 2 minutes, stirring frequently. Add the celery and sauté for 30
seconds, stirring frequently.
Stir in the wine, stock, tomatoes, bay leaf,
rosemary, marjoram, salt, and pepper. Raise the heat and bring the preparation
to a simmer. Continue simmering it for 10 minutes.
Return the veal shanks to the casserole. Arrange them upright (ideally, the
surface of the bone that contains the largest cross section of marrow should face upward). Spoon the sauce over the shanks. Cover the pot, place it in the
middle of the oven, and cook the preparation for 1 1/2 to 2 hours, depending on
the thickness of the veal flesh.
Mix the lemon rind, garlic, and parsley.
This mixture is called gremolata.
Transfer the cooked veal shanks to a warm serving platter. Spoon the sauce
over the shanks. Sprinkle the preparation with the gremolata. Serve promptly.

My other
Osso Buco pages



  

 

  


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