Osso Buco

Marsha Gardner

By
@mrdick1950

Our nephew from Hawaii was stationed not to far from where we live now. He came for a couple of long weekends and one of them he made Osso Buco for us. I had never had it and the smell while it was cooking nearly drove us crazy it was so good. I don't make it often, but I think of Lance whenever I do. He wanted to go to Culinary school and ended up in Intelligence work instead, he swears he cooks on the weekends for his beautiful wife Anna.


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Comments:

Serves:

4

Cook:

2 Hr 30 Min

Ingredients

3-3 1/2 lb
whole veal shank
kosher salt and freshly ground black pepper
6 Tbsp
olive oil, extra virgin
1 medium
carrot, slice into 1/4 inch slices
1 small
spanish onion, diced
1
celery stalk, sliced into 1/4 inch slices
1 bunch
thyme, use leaves and chop2
2 c
tomato sauce
2 c
chicken stock
2 c
dry white wine

GREMOLITA

1 bunch
flat parsley, leaves chopped
1/2 c
pine nuts, toasted
zest of 1 lemon
1/4 c
freshly grated horseradish
kosher salt and freshly ground black pepper

Directions Step-By-Step

1
Preheat oven to 375-degrees.
2
Season shank all over with salt and pepper. Heat olive oil to smoking in a Dutch oven and brown shank on all sides, about 12-15 minutes. Remove shank and set aside.
3
Reduce heat to medium and add carrots, onion, celery and thyme. Cook stirring regularly until golden brown and slightly softened. Add the tomato sauce, chicken stock and wine. Bring to a boil. Add shank back to Dutch oven making sure to submerge at least halfway in liquid. If there isn't enough liquid add more stock.
4
Cover tightly and braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
5
While meat is cooking make the gremolita if you want to serve with your Osso Buco.

In a small bowl combine all ingredients and sprinkle with salt and pepper, mix well by hand. Set aside.
6
Remove Dutch oven from oven and let stand for 10 minutes before carving the shank and serving.
7
I serve over a Parmesan Rissoto with the Gremolita on the side. You must have a good Italian bread and glass of wine with this meal or the experience will not be complete.

About this Recipe

Course/Dish: Other Main Dishes
Regional Style: Italian