This dish is made with veal shanks and icing on the cake for this dish has to be the marrow inside each bone. After you’re done, use the handle end of your fork and poke out the marrow that’s inside the bone and smear on some good crusty bread. Really, do it!
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. Veal shanks are the best for this dish but beef will work just as well. Also, a dish like this benefits from a good oven prood Dutch Oven, something like this.
Veal Osso Bucco
1 cup all purpose flour
sea salt and ground pepper
6 veal shanks, tied into taute rounds
1 Tbsp. 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
7-8 sprigs of fresh thyme
1 1/2 cups red wine
2 1/2 cups of hot stock (veal, beef or chicken)
2 Tbsp. tomato paste
1 Tbsp. fresh thyme
1/2 cup of chopped fresh parsley
2 Tbsp. lemon zest
1 Tbsp. minced garlic
1 tsp. of fresh thyme leaves
- Season your meat with salt and pepper and dredge your meat in flour, shake off excess.
- Heat a large pot or dutch oven over medium heat and add your olive oil and brown your shanks in batches (do not overcrowd or they will boil). Reserve the shanks on a plate. Preheat your oven to 350F.
- Using the same pot, sweat the onions, celery, carrots, lemon peels, garlic, parsley and bay leaves over medium heat (for about 7-10 minutes). Add the tomato paste, stir in and cook for 2 minutes.
- Add your red wine, stock, thyme and bring up to a boil then add your shanks (and any juices) back into the pot, cover with the lid.
- Braise your Osso Bucco in the oven for 90 minutes. Remove the cover and continue to cook for another 16-20 minutes (enough for the sauce to become thick). Meanwhile, mix your Gremolata in a bowl and reserve.
- Serve on a bed of garlic mashed potatoes and top with the Gremolata. Pair with a Marchese di Barolo.
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