← Back to Search Results
slow cooking Italian
Osso Buco

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Shank meat (you could also use lamb instead of veal) becomes velvety and tender when simmered slowly in a colorful fresh vegetable sauce. The classic osso buco topping, gremolata, usually consists of about equal parts parsley, lemon zest, and garlic, all minced together on a board; I prefer to omit the garlic and use orange zest in addition to the lemon. Serve the osso buco with a mound of polenta.

Yield: Serves 4

Ingredients

  • 4 slices veal shank, about 2½ inches thick (1 large shank)
  • Salt and freshly ground black pepper
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 cup dry white wine
  • ½ onion, diced
  • 2 small carrots, diced
  • 2 ribs celery, with leaves, diced
  • 2 cloves garlic, chopped
  • 4 sprigs fresh thyme, stems removed
  • ½ (28-ounce) can plum tomatoes
  • ½ cup pitted black olives
  • 4 drained preserved artichoke hearts, cut into quarters
  • ½ cup fresh flat-leaf parsley leaves
  • Zest of 1 lemon, removed with a zester
  • Zest of 1 orange, removed with a zester

Directions

Tie each veal slice around its girth with kitchen string to hold it in a compact circle. Season the slices with salt and pepper, then dredge them in the flour, shaking off the excess. In a large skillet or sauté pan, heat the oil over medium-high heat. Add the veal slices, in one layer, and cook for 5 minutes on each side to brown well. Arrange the slices in a 6- to 7-quart slow cooker and return the skillet to high heat. Add the wine to the skillet and use a spatula to scrape up the browned bits on the bottom. Boil the wine for 2 minutes, then pour it over the veal.

Scatter the onion, carrots, celery, garlic, and thyme over the veal. Chop the tomatoes and add them, with their juices, to the cooker. Sprinkle 1 teaspoon salt and ½ teaspoon pepper over the vegetables and veal. Cook, covered, on the low setting for 4 to 5 hours, until the veal is tender and the vegetables are soft. Thirty minutes before the end of the cooking time, add the olives and artichoke hearts. Season to taste with salt and pepper.

To make the gremolata, very finely mince the parsley and zests together on a board. Remove the strings from the veal slices. Place one veal slice on each of 4 individual serving plates and spoon some of the sauce and vegetables over it. Sprinkle the gremolata on top and serve immediately.

Notes

6-to 7-quart slow cooker


© 2005 Stewart, Tabori & Chang
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 1lb of veal shank, 1/8 teaspoon of added salt per serving, and 1/4 cup of flour for dredging.

414kcal (21%)
181mg (18%)
47mg (79%)
270mcg RAE (9%)
1346mg
121mg
29g
9g
16g
35g
85mg (28%)
1515mg (63%)
3g (14%)
15g (24%)
5mg (27%)
 

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

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
flavor Flavor
by Rocco DiSpirito
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cook-with-jamie Cook with Jamie
by Jamie Oliver
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lucid-food Lucid Food
by Louisa Shafia
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?