This recipe is inspired by TV chef Giada de Laurentius.
Osso Buco is an Italian specialty of cross-cut veal shanks braised with vegetables, white wine, and broth. The marrow in the hole in the bone is the defining feature of the dish.
My version is slightly modified in that I used red instead of white wine, and I found that the red wine is just as delicious in this dish as the white one.
The authentic Italian Osso Buco is often garnished with Gremolata which is a herb condiment made of chopped parsley, minced garlic and lemon zest. Osso Buco is traditionally served with risotto or polenta. My Basmati saffron rice turned out to be a matching and tasty alternative.
Prep Time: 15 min
Cook Time: 2 hrs
Total Time: 2 hrs 15 min
Yield: 3 servings
Author: Angelika Hanna / Zest4Food
- 3 veal shanks
- All purpose flour for dredging
- Vegetable oil
- 1 small onion, diced
- 1 small carrot, diced
- 1 stalk celery, diced
- 1 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- 1 tbsp lemon zest
Herbs and Spices:
- 3 tbsp fresh flat-leaf Italian parsley, chopped
- 1 sprig rosemary
- 1 sprig tyme
- 1 dried bay leaf
- 2 whole cloves
- Sea Salt and freshly ground black pepper
- Pat the veal shanks dry with paper towel to remove any excess moisture. (Veal shanks will brown better when they are dry.)
- Season each shank with salt and freshly ground pepper.
- Dredge the shanks in flour, shaking off excess.
- In a large skillet, heat vegetable oil until smoking.
- Add veal shanks and brown all sides, about 3 minutes per side.
- Remove browned shanks on a plate.
- In the same skillet, add the onion, carrot, and celery.
- Season with salt to help draw out the moisture from the vegetables.
- Saute until soft – about 8 minutes.
- Add the tomato paste and mix well.
- Return browned shanks to the skillet and add the red wine.
- Let cook for about 5 minutes on medium-high heat until the liquid is reduced by half.
- Add the herbs/spices (rosemary, thyme, bay leaf and cloves) and 2 cups of the beef stock.
- Bring to boil.
- Reduce the heat to low, cover pan and let simmer for about 1 1/2 hours or until the meat is falling off the bone.
- Check every 15 min, turning the shanks and adding more chicken stock as necessary.
- The level of cooking liquid should always be about 3/4 the way up the shanks.
- Carefully remove the cooked shanks from the skillet and place in serving platters.
- Pour the sauce from the pot over the shanks.
- Garnish with chopped parsley and lemon zest.
Serve with Basmati saffron rice.