Classic Osso Buco Buco Recipe
Ingredients
| 8 pieces veal shank, cut 2 to | ||
| 2 1/2 inches (5 to 6.5 cm) thick (about 6 1/2 pounds or 2925 g) | ||
| Butter | 5 Tablespoon | |
| Carrots | 2 Medium, pared | |
| Celery stalks | 2 , chopped | |
| Onions | 2 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Whole peeled tomatoes | 1 Can (10oz) | |
| Beef broth | 1 1/2 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon, crumbled | |
| Dried rosemary | 1/2 Teaspoon, crumbled | |
| Dried thyme | 1/4 Teaspoon, crumbled | |
| Bay Leaf | 1 | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Minced parsley | 3 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
Directions
Tie any loose veal shanks around circumference with kitchen twine.
Heat 3 tablespoons (45 mL) of the butter in large skillet over medium heat.
When foam subsides, add carrots, celery and onions; saute just until onions begin to color, 7 to 8 minutes.
Add 1 clove garlic; cook 30 seconds.
Transfer mixture to wide shallow non-corrosive Dutch oven.
Roll veal shanks in flour to coat lightly.
Heat oil and remaining 2 tablespoons (30 mL) butter in large skillet over medium heat; add shanks.
Cook, turning occasionally, until shanks are brown on all sides; remove shanks to paper towel-lined tray.
Add wine to skillet.
Cook over medium heat, scraping up brown bits that cling to bottom and sides of pan, 1 minute.
Remove from heat.
Press tomatoes and their liquid through sieve into skillet.
Stir in broth, basil, rosemary, thyme, bay leaf, salt and pepper.
Arrange veal shanks upright on top of vegetables in Dutch oven.
Pour in tomato-wine mixture.
Heat to boiling on high heat; reduce heat to very low.
Simmer covered,basting shanks with cooking liquid occasionally, until veal is very tender, 1 1/2 to 2 hours.
Remove shanks from Dutch oven to deep serving dish.
Cook and stir sauce over high heat, until slightly thickened; pour over shanks.
Mix 1 clove garlic, parsley, and lemon peel.
Sprinkle over shanks.
Heat 3 tablespoons (45 mL) of the butter in large skillet over medium heat.
When foam subsides, add carrots, celery and onions; saute just until onions begin to color, 7 to 8 minutes.
Add 1 clove garlic; cook 30 seconds.
Transfer mixture to wide shallow non-corrosive Dutch oven.
Roll veal shanks in flour to coat lightly.
Heat oil and remaining 2 tablespoons (30 mL) butter in large skillet over medium heat; add shanks.
Cook, turning occasionally, until shanks are brown on all sides; remove shanks to paper towel-lined tray.
Add wine to skillet.
Cook over medium heat, scraping up brown bits that cling to bottom and sides of pan, 1 minute.
Remove from heat.
Press tomatoes and their liquid through sieve into skillet.
Stir in broth, basil, rosemary, thyme, bay leaf, salt and pepper.
Arrange veal shanks upright on top of vegetables in Dutch oven.
Pour in tomato-wine mixture.
Heat to boiling on high heat; reduce heat to very low.
Simmer covered,basting shanks with cooking liquid occasionally, until veal is very tender, 1 1/2 to 2 hours.
Remove shanks from Dutch oven to deep serving dish.
Cook and stir sauce over high heat, until slightly thickened; pour over shanks.
Mix 1 clove garlic, parsley, and lemon peel.
Sprinkle over shanks.
Chef
