Osso Buco

Osso Buco is made from veal shanks cooked slow and low. You can make a Gremolata or bouquet garni like the professional chefs, but it's not necessary.

  1. Pat dry (for improved browning)

4

veal shanks

and season with



salt and pepper to taste

and sear in a hot Dutch oven with:

3
T
olive oil

  1. Remove the meat and put aside.
  2. Reduce heat and add to the Dutch oven and saute until soft:

1

carrot, sliced
1
med
onion, chopped finely
1
stalk
celery, sliced

  1. Add

1-1/2
c
canned diced tomatoes (home canned rocks!)
2
c
chicken stock
2
c
semi-dry white wine
1
t
dried thyme

  1. Cover the Dutch oven and let simmer for about two and a half hours or until the meat is almost falling off the bone.
  2. Place shanks on a serving dish and spoon on some of the sauce. Sprinkle with:

2
T
fresh flat Italian parsley, minced

Notes

You can serve this with risotto, fettuccine noodles, or polenta.

The bone marrow is heaven on some crusty Italian bread.

 

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