Osso Buco - Delicious recipe by food author Howard Hillman

Osso Buco
recipe

peasant dish of Italy

Osso Buco
ingredients

Servings: XXXX

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.