osso buco

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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.

★★★★★ 1 Review
serves 4
cook time 2 Hr 30 Min

Ingredients For osso buco

  • 3-3 1/2 lb
    whole veal shank
  • kosher salt and freshly ground black pepper
  • 6 Tbsp
    olive oil, extra virgin
  • 1 md
    carrot, slice into 1/4 inch slices
  • 1 sm
    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
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How To Make osso buco

  • 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.

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