Name: Osso Buco
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 6 (1 ¼”-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 2 3/4 lb.) -; Kosher salt -; Freshly ground black pepper -; 1/4 c. all-purpose flour or cornstarch -; 6 tbsp. extra-virgin olive oil, divided -; 1 medium yellow onion, finely chopped -; 3 medium carrots, finely chopped -; 2 stalks celery, finely chopped -; 5 cloves garlic, thinly sliced -; 2 tbsp. tomato paste -; 1 c. dry red or white wine -; 2 c. low-sodium chicken broth -; 4 sprigs fresh thyme -; 2 sprigs fresh rosemary -; 1 bay leaf -; 1/3 c. finely chopped fresh parsley -; 2 tbsp. lemon zest (from 2 lemons) -; 2 cloves garlic, minced -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Osso Buco

1. 6 (1 ¼”-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 2 3/4 lb.) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1/4 c. all-purpose flour or cornstarch -

5. 6 tbsp. extra-virgin olive oil, divided -

6. 1 medium yellow onion, finely chopped -

7. 3 medium carrots, finely chopped -

8. 2 stalks celery, finely chopped -

9. 5 cloves garlic, thinly sliced -

10. 2 tbsp. tomato paste -

11. 1 c. dry red or white wine -

12. 2 c. low-sodium chicken broth -

13. 4 sprigs fresh thyme -

14. 2 sprigs fresh rosemary -

15. 1 bay leaf -

16. 1/3 c. finely chopped fresh parsley -

17. 2 tbsp. lemon zest (from 2 lemons) -

18. 2 cloves garlic, minced -

How to cook deliciously - Osso Buco

1. Stage

Adjust a rack to the lower third of your oven and preheat to 325°. On a large plate, pat veal shanks dry with paper towels and season all over with 2 teaspoons salt and ½ teaspoon pepper. Place flour or cornstarch on a large plate and dredge the shanks all over, shaking off any excess. Return to the plate, and repeat until all shanks have been coated.

2. Stage

In a large Dutch oven, heat 4 tablespoons of oil over medium-high. Working in 2 batches, sear the shanks on all sides until golden, about 10 minutes per batch. Transfer shanks to the plate. Using a paper towel, wipe any dark bits and excess oil out of pot.

3. Stage

Return pot to medium heat, add the remaining 2 tablespoons of oil. Once hot, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until softened and just starting to turn tender, about 8 minutes.

4. Stage

Add the tomato paste and cook, stirring, until lightly toasted, about 2 minutes. Pour in the wine and bring to a boil. Boil until reduced by half, about 2 minutes. Add the broth, thyme, rosemary, and bay leaf, and return the shanks to the pot. Bring to a boil, cover, and transfer to the oven. Bake until the shanks are very tender, about 1 hour and 30 minutes.

5. Stage

Meanwhile, make the gremolata: Combine parsley, zest, and garlic in a medium bowl. Refrigerate until ready to use.

6. Stage

Remove the pot from the oven and use a spoon to remove excess fat from the top of sauce. Season with more salt and pepper to taste. Discard bay leaf, thyme, and rosemary and remove and discard the butchers’ twine from the shanks.

7. Stage

Top with the gremolata and spoon juices over top to serve.