← Back to Search Results
braising, sauteeing Italian
Osso Buco

Photo by:
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • 6 veal hind shanks, sawed by the butcher into 2-inch-thick pieces
  • 1 veal foreshank, sawed into 2-inch-thick pieces, optional (see Note)
  • Salt and freshly ground black pepper, to taste
  • 1 cup all purpose flour
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 cup finely chopped onions
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1 cup dry white wine
  • 1 cup (about 1 pound) ripe tomatoes, peeled, seeded, and chopped, or canned Italian-style tomatoes, chopped
  • 2 cups chicken stock, homemade or low-sodium canned
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 3 sprigs parsley

For the Gremolata:

  • 1 tablespoon minced orange zest
  • 1 tablespoon minced lemon zest
  • 2 garlic cloves, minced
  • ½ cup chopped fresh parsley

Directions

Preheat oven to 325°F.

Tie the veal shanks vertically with kitchen string so the meat will not fall away from the bone during cooking time. (No need to tie the foreshank pieces, if using.) Season with salt and pepper, then toss liberally with the flour, and dust off the excess.

In a large sauté pan, melt the butter and heat the oil over medium heat. In uncrowded batches, brown the shanks on both sides for about 8 to 10 minutes. Transfer to a large ovenproof casserole.

Add the onions, carrots, and celery to the sauté pan and sauté for about 10 minutes, allowing them to brown slightly. Transfer the vegetables to the casserole. Deglaze the pan with the wine, scraping up the browned bits that have adhered to the pan.

Add the tomatoes and broth and bring to a simmer. Pour into the casserole and add the garlic, bay leaves, and parsley. Cover and bake for 1½ hours, or when the shanks are fork tender.

Prepare the gremolata: In a small bowl, combine all the ingredients, cover, and set aside. Remove the shanks from the casserole. Degrease the cooking liquid and season with salt and pepper. Stir in 1 tablespoon of the gremolata.

Cut away the string from the shanks and divide the meat among 6 warm dinner plates. Spoon on some of the sauce and sprinkle with the remaining gremolata.

Notes

For a richer and more gelatinous sauce, brown the optional foreshank along with the hind shanks and cook in the sauce. There won’t be much meat, but it will still be delicious.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

626kcal (31%)
112mg (11%)
24mg (40%)
286mcg RAE (10%)
1443mg
93mg
63g
6g
3g
29g
241mg (80%)
695mg (29%)
8g (40%)
24g (37%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
mom-a-licious Mom-a-Licious
by Domenica Catelli
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?