Osso Buco Recipe
- 6 2 1/2 in. veal shanks about 6 pounds
- 1/4 cup Olive oil
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 2 carrots chopped
- 2 stalks of celery chopped
- 1 onion chopped
- 1 large leek white part only, finely chopped
- 1 clove garlic finely chopped
- 3/4 cup white wine
- 1 teaspoon thyme
- 3/4 cup beef or chicken broth
- 1 large can of Italian plum tomatoes drained and chopped
- 6 sprigs parsley and 2 large bay leaves tied together
- 3 tablespoons parsley chopped, fresh, preferable Italian flat-leaf.
- 1 tablespoon lemon zest. freshly grated
- 1 clove garlic minced
- Preparation: In a small bowl combine parsley, lemon zest and garlic. Season with salt and pepper. Makes about 1/4 cup. Spoon over veal.
- Preheat oven to 350 degrees F.
- Trim any visible fat and membrane from veal shanks and tie each piece with kitchen twine. In a shallow dish, combine flour, salt and pepper. Dredge veal in flour mixture, shaking off excess.
- In a large ovenproof skillet or Dutch oven, heat 1/4-cup of oil over medium-high heat. Brown veal on all sides, about 8 minutes. Transfer veal to a large platter and set aside.
- In a large casserole, over moderate heat, melt the 4 tablespoons of butter. Add the chopped onions, carrots, celery, leek and garlic and cook rather slowly until all vegetables are lightly colored.
- Then, carefully arrange the browned pieces of veal upright on the bed of vegetables, packing them together closely so that they will prop each other up; this will prevent the marrow as it cooks and shrinks from falling out of the bone.
- In the skillet or Dutch oven, pour off all but a tablespoon or so of the oil remaining in the pan, and deglaze it with the 3/4 cup of wine. Bring the wine to a boil and reduce to about 1/2 cup, stir in the basil and thyme and the beef or chicken broth. Bring to a boil, then pour it over the meat in the casserole, along with the chopped tomatoes and bouquet of parsley and bay leaves. The liquid in the casserole should come halfway up the sides of the meat; if it doesn't, add a little more stock. Bring it back to a boil, then cover it and place it on the lower third shelf of the preheated oven.
- The stock should barely simmer, if after 15 minutes it appears to be cooking to fast, reduce the temperature to 325 degrees F. The slower osso buco braises, the better. Baste the meat about every 15 minutes. It should take anywhere from an hour and 15 minutes to an hour and half, depending upon the quality of the veal.
- Remove the veal to a large platter and spoon the vegetables and sauce over each piece of veal.
- Sprinkle each piece of veal with the gremolata and serve.