Awesome Osso Bucco
Mar 5th, 2008 | By Peter Minakis | Category: Braising, Italian, Main, Stew, Veal, Wine
Osso Bucco is a northern Italian dish, from the Lombardy region (near Milano). The old school Osso Bucco did not include tomatoes (as they appeared in Italy after the dishes creation).
This dish is made with veal shanks and icing on the cake for this dish has to be the marrow inside each bone.
I made the familiar Osso Bucco with a tomato base and I haven’t deviated too much from what I’ve researched on the ‘net.
I’ve used aspects of Tyler Florence’s and Mario Batali’s Osso Bucco and I created what I think will be a delicious meal for Italian guests.
I’m a big fan of braised meats and the I knew the Osso Bucco would taste great – just from the aroma coming from the kitchen. But I knew I also forgot something (first time making it).
I forgot to tie the shanks with butcher’s twine. Oh well, next time!
Today I’ve invited Maryann of Finding La Dolce Vita and Maria of Proud Italian Cook. The “donas” are hosting a food event called, Festa Italiana and you’re all invited.
Simply create a dish or drink of Italian panache and the gals will let you in the door.
Make yourselves at home, this Greek dude is cooking up some Osso Bucco for “da ladies” and before we get on to the dish…“Tutti a tavola a mangiare!”
Veal Osso Bucco
(serves 4)
1 cup all purpose flour
salt and ground pepper
4 veal shanks, tied into taute rounds
olive oil
3 Tbsp. unsalted butter
1 medium onion, diced
1 stalk of celery, diced
2 carrots, diced
1 lemon, zest peeled off into strips
3 bay leaves
4 cloves of garlic, smashed
1/4 cup parsley, chopped
1/2 bottle Italian red wine
3 cups of chicken stock
2 cups of good tomato sauce
1 Tbsp. fresh thyme
Gremolata
1/2 cup of chopped fresh parsley
2 Tbsp. lemon zest
1 Tbsp. minced garlic
1 tsp. of fresh thyme
- Mix your salt and pepper in a bowl with the flour and taste to be sure the seasoning is correct. Dredge your shanks in the flour and shake off any excess.
- Heat a large pot or dutch oven over medium heat and add your olive oil (3 count) and the butter. Brown your shanks in batches (do not overcrowd or they will boil). Reserve the shanks on a plate.
- Preheat your oven to 375F.
- Using the same pot, saute the onions, celery, carrots, lemon peels, garlic, parsley and bay leaves over medium heat (for about 7-10 minutes).
- Add your shanks (and any juices) back into the pot and add your red wine, thyme and simmer until the wine has reduced by half.
- Add the chicken stock and tomato sauce, bring to a boil and cover with the lid.
- Braise your Osso Bucco in the oven for 90 minutes. Remove the cover and continue to cook for another 20-30 minutes (enough for the sauce to become thick).
- Serve on a bed of garlic mashed potatoes or risotto Milanese and top with the Gremolata.
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© 2008, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Wow, Peter, another winner! My boyfriend loves veal, so I’ll be sure to try this one out :)
I invited myself for this lovely meal, Peter…
I invited myself for this lovely meal, Peter…
I invited myself for this lovely meal, Peter…
I invited myself for this lovely meal, Peter…
I invited myself for this lovely meal, Peter…
I invited myself for this lovely meal, Peter…
I invited myself for this lovely meal, Peter…
I invited myself for this lovely meal, Peter…
I invited myself for this lovely meal, Peter…
It looks awesome, but I don’t eat beef so I am wondering if I can make this with chicken. I could try.
That looks so good. Osso Bucco is on my list of things to try. It sounds like it is really tasty.
This looks SO good. I love osso bucco. I’ve been meaning to make it for a while, myself, but every time I go to the butcher I get tempted by something else, lol.
I LOVE osso bucco! I made it for the first time last fall – its really easy. I am with you on braising; its my favorite!
Heaven on plate.To bad my CS wont be home for a few weeks. This is the type of meal he would love!
So happy you are joining us, Peter. Now we have a party going on! Love your osso bucco. Great job! That’s my paisan!
Save the marrow for me!!! This is a stunning entry for our
Festa Peter, Thank you!!
This one looks like a keeper for sure. I bet they would be awesome with the mashed potatoes georgia made the other day. As for the muffin recipe – superfine is just that. regular granulated sugar that is fine… not sure if there’s another word for it used in other parts of the world. but to be honest, I just used the regular granulated sugar we have in the house and it still came out great.
Your mentioning of bone marrow got me all excited. I stared at some shanks the other day and considered buying them, now I’ll definetly put them on my next shopping list.
Wow, not everyone is daring enough to make this. I want to!
I want to taste the marrow.
What does it taste like?
Osso Bucco is popping at me left and right. Must track some down. Looks great!
A very hearty dish and you’ve done it justice Peter. Good going!
Wow , Peter your veal osso bucco looks delicious
Peter, you’ve done it again! This osso bucco looks amazing! I have yet to try this particular cut(apart from stewing it)…when I do, I’m going to try your recipe. :)
This is a great dish for the event Peter:D I’m sure the meat just fell off of the bone.
Peter, your beef recipes always look fantastic! Joao would love them.
You know my feelings on veal and osso bucco in particular. This looks awesome!
You know my feelings on veal and osso bucco in particular. This looks awesome!
You know my feelings on veal and osso bucco in particular. This looks awesome!
You know my feelings on veal and osso bucco in particular. This looks awesome!
You know my feelings on veal and osso bucco in particular. This looks awesome!
You know my feelings on veal and osso bucco in particular. This looks awesome!
You know my feelings on veal and osso bucco in particular. This looks awesome!
You know my feelings on veal and osso bucco in particular. This looks awesome!
You know my feelings on veal and osso bucco in particular. This looks awesome!
Look great! Love Osso Bucco – it’s one of those dishes the Italians brought to all the delicious restaurants here in America. In fact, my husband just ate it last weekend at a great place in Philly. Sucking the marrow up has to be the best part. – amy @ http://www.weareneverfull.com
One of my all time favourite dishes – it never disappoints and the dogs get the bones and are happy forever. Beautiful.
Georgia, under than the time taken to braising, it’s an easy dish.
Nina, I’ve volunteered you to do dishes.;)
Ben, look for/ask for turkey shanks and you’re set!
Kevin, I’m sure you excel at this dish.
Elly, don’t resist it next time…you’ll be thankful when you smell it from your kitchen.
Christine, easy vs. the great flavour.
Glam, surprise him with this upon return.
Maryann, your recommendation of red wine was correct.
Maria, the marrow eez a gonner!
Randi, it’s an Italian classic and thanks for clarifying on the sugar.
Allen, save the marrow for last and watch no one swipes it from your plate.
Emi, hardly daring…it was quite easy. As for the marrow…think veal flavoured butter!
Pixie, this dish would impress.
Pete, thanks again “megale”!
Nikki, just remember to tie them up in rounds (better appearance).
Val, no knife required.
Pat, Joao would eat your portion too!
Mike, your dish got me excited to try it.
Amy, it’s Italian and remarkably no pasta…go figure!
Giz, I hope you ate the marrow (not the dogs)…otherwise you get the cement treatment!
I have seen this in Italian delli, but never had the courage to make them. Should try once, they looks so delicious
Oh melt in your mouth! And the marrow from the bones spread on a fresh piece of Italian Bread, of course….heaven! Now just add a bottle of Chianti or Barbaresco and you are set!
Ok, Greek dude. Looks like you did a good job with the Italian dinner! I’ve never made this but I’d like to.
A stunning veal osso bucco Peter! Looks so delicious but I have never tried this myself yet but very, very tempting now!!
You can make it with lamb shanks too (I don’t know how much marrow you can get out of a turkey bone).
I don’t really care for veal (too much connective tissue gives me the willies). It is appalling to me that there should be some food I don’t like, but I guess nobody’s perfect! :)
Can I come eat the leftovers? Looks Yummy!
i’m helping myself to a big serve of this peter. looks so satisfying.
I’ve never been brave enough to make osso busso myself, but I always enjoy eating it. Or looking at other people’s pictures of it. :)
I stumbled across your blog today and it immediately caught my attention. Osso Bucco is a meal I’ve always wanted to experiment with, but the classic recipe is SO tasty. After reading this, I might just have to give it a try!
Just one word for this dish Peter – sensational!
Cheers
David
Man…doesn’t this look scrumptious!!!
Move over Manwich, this is what you call a real man’s meal.
Happy, it really is an easy dish to prepare.
Deb, actually I used Chianti in the braise.
Lori, this would be easy for a gal of your talent.
Rosie, jump right in the try it.
Heather, don’t be a hater!
Helene, I have thelast serving waiting for ya.
Anne marie, it’s not intimidating at all…just don’t rush it.
elizabeth, welcome and give the osso bucco a shot.
David, thank you..it was delicious.
Susan, the osso bucco has viva Italia all over it.
Unbelievable. What do you think I got out of the freezer for our Sunday dinner this week? Veal shanks. And they had Osso Bucco written all over them. I’d used and Osso Bucco not too long ago with some non-shank type beef, and although it was good, none of us swooned over it. You’re right — it’s the marrow. I’m so there! The photos are excellent!
My oh my! I just had lunch and now I’m hungry all over again. Beautiful dish, Peter.
Mouthwatering dish! Pass the Chianti Classico Riserva!