osso buco

Name: Osso Buco
Cook time: 2 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3-3 1/2 pound(s) whole veal shank; - kosher salt and freshly ground black pepper; 6 tablespoon(s) 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(es) thyme, use leaves and chop2; 2 cup(s) tomato sauce; 2 cup(s) chicken stock; 2 cup(s) dry white wine; ## GREMOLITA; 1 bunch(es) flat parsley, leaves chopped; 1/2 cup(s) pine nuts, toasted; - zest of 1 lemon; 1/4 cup(s) freshly grated horseradish; - kosher salt and freshly ground black pepper

(1 RATING)

45 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Oct 12, 2012

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.

Rate

prep time

cook time 2 Hr 30 Min

method ---

yield 4 serving(s)

Ingredients

3-3 1/2 pounds whole veal shank
- kosher salt and freshly ground black pepper
6 tablespoons 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 cups tomato sauce
2 cups chicken stock
2 cups dry white wine
GREMOLITA
1 bunch flat parsley, leaves chopped
1/2 cup pine nuts, toasted
- zest of 1 lemon
1/4 cup freshly grated horseradish
- kosher salt and freshly ground black pepper

How To Make osso buco

Step 1

Preheat oven to 375-degrees.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Remove Dutch oven from oven and let stand for 10 minutes before carving the shank and serving.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes