I know what you’re thinking: “That is one high-falutin’ recipe title right there.” It sounds like something like the prime minister or the queen of England might eat, and something you can’t afford. Osso buco is simply a veal shank, braised in a combination of herbs, seasonings, vegetables and tomatoes, in a rich broth, and it eventually falls right off the bone.
Osso buco is a specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.
There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal. Osso buco (especially the tomato-based version) is also eaten with polenta or mashed potatoes. Outside Milan, it is sometimes served with pasta.
Serves approximately 6
6 Veal shanks cut into pieces 2 inches thick.*
6 tablespoons extra virgin olive oil 1 large carrot, chopped
1 medium onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken or veal white stock
1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge**
** For a more traditional flavor and look substitute 1 large can of stewed or chopped tomatoes for 1 cup of the stock.
3 anchovy fillets or 3 teaspoons anchovy paste
Bouquet Garni (peel of 1 lemon, 1/4 cup parsley sprigs, 2 sprigs fresh thyme, 1 bay leaf
Salt/Pepper
Preheat oven to 325°F
Start by prepping the veal shanks. Tie the shanks with some kitchen string so they don’t fall apart while cooking and then season both sides with salt & pepper.
Heat olive oil in oven proof pan. Brown veal shanks. Remove meat from pan and add chopped carrot and onions. Saute until tender. Add garlic and sauté for another minute. Add rosemary and sage, one cup of white wine, chicken broth and a squirt of tomato paste. Return meat to the pan, cover and put in the oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure there is sufficient liquid.
Serve with Polenta or Risotto or (my favorite) garlic mashed potatoes and sprinkle with Gremolata
Gremolata
3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
Zest of one lemon
* You can substitute Beef, Pork, Venison, Lamb, or Buffalo shanks in this recipe.
Serving Suggestion
Made this for dinner tonight and what a hit it was! Beloved Spouse snarfed it down and raved the whole time. I'm not a veal fan, but even I loved it. Outstanding recipe!
Well, I'm a big dummy, Chef Bob, because I found the part of the recipe that explained the carrot! Next time I'll thicken the sauce in the pan. The meat was so tender and the pan juices were delectable. Cooked it in the slow cooker after prepping. Served with spinach and fontina poloenta. Killer meal!!
Thanks for the recipe
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