Osso Bucco Recipe

Yield: 4 servings

Veal Shanks 
Butter2 oz.
Olive oil4 Tbsp.
Onion, finely chopped4 oz.
Garlic clove, pressed2
Carrot, finely chopped3 oz.
Celery stalk with leaves, finely chopped1
Veal shanks4
Flouras needed
Saltto taste
Black & white pepperto taste
White wine4 oz.

Heat butter and 2 Tbsp. of the olive oil, add onion, garlic, carrot and celery and sauté for 5 – 10 minutes, then deglaze with white wine. Roll the meat in flour, fry in another pan with remaining olive oil until all sides are crisp and golden brown. Take out of the pan and rest on a baker’s rack.

Lemon rind, finely chopped1 Tbsp.
Garlic clove, minced1
Parsley, chopped 2 Tbsp.
Thyme, fresh, chopped  1 tsp.
Mix all ingredients together and set aside. 
Braising Sauce 
Tomatoes, peeled1 qt.
Thyme, fresh, chopped ½ tsp.
Parsley, chopped 1 Tbsp.
Bay leaf1
Lemon zest, cut into strips 1 Tbsp.

Combine all ingredients.

Arrange the veal shanks over the sautéed vegetables, add salt and pepper. Pour prepared braising sauce over the meat and vegetables. Cover the pan and let simmer over low heat for at least 1 hour, with occasional turning and slight shaking of the pan. Make sure Osso Buccos are submerged about ¾ in braising solution. You may add a sachet of herbs at this point if desired.

Sprinkle each Osso Bucco with gremolata immediately before serving. Serve with saffron risotto.

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