Osso Buco

By Marsha Gardner
@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.

Rating:

★★★★★ 1 vote

Comments:

6 Comments

Serves:

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
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

How to Make Osso Buco

Step-by-Step

1Preheat oven to 375-degrees.
2Season 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.
3Reduce 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.
4Cover 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.
5While 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.
6Remove Dutch oven from oven and let stand for 10 minutes before carving the shank and serving.
7I 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.