Name: Osso Buco
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 1/3 cup (50 g) unbleached all-purpose flour; 4 veal shank slices, each about 2 inches (5 cm) thick; 2 tbsp (30 ml) olive oil; 2 onions, chopped; 1 1/2 cups (375 ml) dry white wine; 1 can (19 oz/540 ml) diced tomatoes; 2 celery stalks, chopped; 2 carrots, chopped; 4 garlic cloves, finely chopped; 1 cup (250 ml) beef broth; 2 tbsp (30 ml) tomato paste; 1 tsp dried thyme; 1 bay leaf; 2 lemons, zest finely grated; 1 garlic clove, finely chopped; 1/4 cup (10 g) fresh parsley, finely chopped

Ingredients

1/3 cup (50 g) unbleached all-purpose flour
4 veal shank slices, each about 2 inches (5 cm) thick
2 tbsp (30 ml) olive oil
2 onions, chopped
1 1/2 cups (375 ml) dry white wine
1 can (19 oz/540 ml) diced tomatoes
2 celery stalks, chopped
2 carrots, chopped
4 garlic cloves, finely chopped
1 cup (250 ml) beef broth
2 tbsp (30 ml) tomato paste
1 tsp dried thyme
1 bay leaf

Gremolata

2 lemons, zest finely grated
1 garlic clove, finely chopped
1/4 cup (10 g) fresh parsley, finely chopped

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C).
In a shallow bowl, place the flour. Coat the veal slices in the flour.
In a large pot, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pot and set aside on a plate
In the same pot, soften the onions. Add more oil as needed. Deglaze with the white wine. Return the meat to the pot and add the remaining ingredients. Lightly season with salt and pepper. Bring to a boil, cover and transfer to the oven. Bake for 45 minutes. Reduce the oven’s temperature to 325°F (165°C) and bake for 1 hour. Adjust the seasoning.

Gremolata

Meanwhile, in a bowl, combine all of the ingredients.
Divide the meat among 4 plates. Sprinkle with the gremolata. Serve with orzo and zucchini ribbons, if desired.

Note from Ricardo

A quick and easy side for Osso buco

Cook orzo until al dente. Orzo is a short pasta that resembles grains of rice and is easily found in most supermarkets. Reserve some of the orzo cooking water. Toss the cooked orzo with olive oil and some reserved cooking water. Add the zest and juice of 1 lemon. Simple and delicious! You can follow the same steps with any pasta of your choice and can add Parmesan cheese to taste.

For the gremolata, a mixture of orange and lemon zest also works well.

Osso Buco

Categories

Ingredients

Gremolata

Preparation

Gremolata

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO 10-Piece Stainless Steel Cookware Set