← Back to Search Results
braising, sauteeing Italian
Osso Buco with Toasted Garlic Gremolata

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Osso Buco, which means “bone with a hole” in Italian, is another braised dish that can be made one or two days ahead. It will only improve as it sits. If you don’t have Brown Veal Stock for this, then use good chicken stock and at least some store-bought demi-glace instead. Just remember to compensate for the salt that they may contain. Serve with Risotto alla Milanese or Potato-Celeriac Mash.

Yield: Serves 6

Ingredients

  • 6 pieces veal shank (2½ to 3 inches thick, 1 pound each)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • All purpose flour, for dredging
  • 1 celery stalk, finely diced
  • 1 carrot, finely diced
  • ½ onion, finely diced
  • 2 garlic cloves, very finely minced
  • ½ cup dry Marsala
  • ½ cup dry white wine
  • 2 large thyme sprigs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 bay leaf
  • 1-inch piece orange peel, pith removed
  • 1-inch piece lemon peel, pith removed
  • 4 cups Brown Veal Stock
  • 1 cup canned whole tomatoes in juice

Directions

1. Preheat the oven to 350°F. Tie a piece of butcher’s twine around each shank if your butcher has not already done so.

2. Heat the oil in a sauté pan large enough to hold all 6 veal shank pieces. Season the veal with salt and pepper and dredge the cut sides (top and bottom) in flour, shaking off any excess. Place the shanks in the pan, in a single layer, pressing them firmly down so they make good contact with the pan. Once the shanks have browned, 8 to 10 minutes, turn them and brown the other side, pressing them down again. The second side should brown in 6 to 8 minutes.

3. Transfer the shanks to a Dutch oven or other heavy pot large enough to hold them in a single layer. You can also use a large roasting pan, and cover it tightly with foil. If they don’t quite fit in a single layer, rearrange them several times during the braising time. Leave 2 tablespoons fat in the sauté pan; discard the rest.

4. Add the celery, carrot, onion, and garlic to the sauté pan and cook until soft, about 10 minutes. Add the Marsala and white wine, stirring with a wooden spoon to loosen and dissolve all the brown bits. Add the thyme, parsley, bay leaf, orange and lemon peels, 1 teaspoon salt, ½ teaspoon pepper, the stock, and tomatoes and bring to a boil.

5. Once the mixture boils, pour over the shanks and cover tightly with a lid or aluminum foil. Place in the oven and cook for 1 hour. After 1 hour, turn the shanks, cover again tightly, and continue to cook for about 1 hour more, until the meat begins to fall from the bone.

Notes

If making ahead of time, cook 30 minutes less than the recipe states. That way, you can reheat it when ready to serve without worrying about the meat falling apart. Reheat until perfectly fork tender.


© 2005 Susan Spungen
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Brown Veal Stock, Risotto alia Milanese, or Toasted Garlic Gremolata. For nutritional information on Brown Veal Stock, Risotto alia Milanese, or Toasted Garlic Gremolata, please follow the links above.

615kcal (31%)
864mg (36%)
10g
1g
20g (31%)
0g
5g (27%)
9g
2g
340mg (113%)
2g
88g
109mg
1609mg
92mcg RAE (3%)
7mg (11%)
120mg (12%)
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

west-coast-cooking West Coast Cooking
by Greg Atkinson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
nigella-express Nigella Express
by Nigella Lawson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
spice Spice
by Ana Sortun
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?