Osso buco is classic Italian comfort food,an oven-braised dish of fork-tender veal shanks with a gremolatatopping, traditionally accompanied with creamy risotto.
Recipe: Osso Buco
6 veal shanks
Preheat oven to 300°F (150°C).
Dredge veal shanks in flour and sautein a mixture of butter and oil in large, heavy frying pan. Seasonwith salt and pepper and transfer to three-quart casserole.
In the pan drippings, saute onion, carrots,celery and garlic for about six minutes or until softened butnot browned.
Add wine and reduce until it almost evaporates.Add stocks and simmer for five minutes. Season with salt andpepper and pour mixture evenly over meat in casserole. Add bayleaves, one at each side of the casserole.
Cover and bake on middle rack of ovenfor 1 1/2 hours. Five minutes before end of baking time, addthe Gremolata topping.
1/2 cup all purpose flour
4 tablespoons butter
1/4 cup olive oil
Freshly ground pepper
1 large onion, chopped2 carrots, chopped1 celery stalk, chopped1 garlic clove, chopped1 cup white wine1 cup each chicken and beef stock or broth2 bay leavesGremolata Topping (recipe follows)
Makes 6 servings.
3 tablespoons chopped fresh flat-leafparsley1 tablespoon grated lemon peel1 tablespoon grated orange peel1 teaspoon finely minced garlic4 to 6 anchovies, minced (optional)
Combine all ingredients together in smallbowl and sprinkle on top of the Osso buco.If the Osso Buco recipe was useful and interesting, you can share it with your friends or leave a comment.
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