Recipes - Osso Buco

Osso Buco

 

4 lb.	veal cross cut shanks, 1-1/2" thick
2 Tbsp.	olive oil
1 cup	chopped onion
1/2 cup	finely chopped carrots
3 cloves	garlic, crushed
1 can (14-1/2 to 16 oz.)	Italian-style diced tomatoes, undrained
1 cup	dry white wine
1 tsp.	dried basil leaves, crushed
Gremolata:
1 Tbsp.	chopped fresh parsley
2 tsp.	freshly shredded lemon peel
1/2 tsp.	finely chopped garlic

1. In Dutch oven*, heat half the oil over medium heat until hot. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally; add remaining oil as needed. Remove shanks; season with 1 teaspoon salt.
2. Add onion, carrots and crushed garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return shanks; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.
3. Meanwhile combine gremolata ingredients; set aside.
4. Remove shanks. Skim fat; cook liquid over high heat until slightly thickened, stirring occasionally. Spoon approx. 3/4 cup sauce over shanks; sprinkle with gremolata. Serve with remaining sauce.

6 servings.

Source: National Cattlemen's Beef Association

* A large, heavy cast-iron or metal pot with a close fitting lid used for stews, pot roasts, etc.