Osso Buco (Print Version)
# Ingredients:
01 -
1 cup all-purpose flour.
02 -
4 (8 oz) veal shanks.
03 -
2 tbsp olive oil.
04 -
1 yellow onion, diced.
05 -
1 carrot, diced.
06 -
2 celery stalks, diced.
07 -
6-8 garlic cloves.
08 -
2 tbsp tomato paste.
09 -
3 cups fresh tomatoes, chopped.
10 -
2 cups dry red wine (Sangiovese/Barolo).
11 -
4 cups beef stock.
12 -
2 bay leaves.
13 -
1 bunch Italian parsley.
14 -
20-25 fresh thyme sprigs.
15 -
Salt and pepper to taste.
16 -
Gremolata for serving.
# Instructions:
01 -
Heat oven to 325°F.
02 -
Season flour with salt and pepper.
03 -
Dredge veal shanks in flour.
04 -
Heat oil in Dutch oven until smoking lightly.
05 -
Sear veal until golden, 4-6 minutes per side. Remove.
06 -
Cook vegetables 3-4 minutes until browned.
07 -
Add tomato paste, cook 2 minutes.
08 -
Add tomatoes, deglaze with wine.
09 -
Add stock, herbs, seasonings.
10 -
Return veal, cover, braise 2-2.5 hours until tender.
11 -
Serve with sauce and gremolata.
# Notes:
01 -
Make up to 1 hour ahead.
02 -
Keeps 4 days refrigerated.
03 -
Freezes up to 2 months.
04 -
Strain leftover sauce to use as stock.