Osso Buco

Name: Osso Buco
Ingredients: 1/4 cup extra light olive oil; 6 butchered veal shanks, about 2 inches thick (pork or beef shanks can also be substituted); 1/4 cup all-purpose flour; 1 cup white wine for deglazing; 1 large onion, diced; 1 large carrot, diced; 1 celery stalk, diced; 1 bay leaf; 5 sprigs thyme; 1 sprig rosemary; 5 garlic cloves, minced; 1/4 cup tomato paste; 2 strips orange peel; zest of 1 orange, freshly grated; 3 stalks Italian parsley, minced; For the demi-glace:; 1 gallons beef stock reduced to 1 quart; 1 Tablespoon of flour; 1/2 stick of butter

19 ingredients

1 steps

Ingredients

1/4 cup extra light olive oil
6 butchered veal shanks, about 2 inches thick (pork or beef shanks can also be substituted)
1/4 cup all-purpose flour
1 cup white wine for deglazing
1 large onion, diced
1 large carrot, diced
1 celery stalk, diced
1 bay leaf
5 sprigs thyme
1 sprig rosemary
5 garlic cloves, minced
1/4 cup tomato paste
2 strips orange peel
zest of 1 orange, freshly grated
3 stalks Italian parsley, minced
For the demi-glace:
1 gallons beef stock reduced to 1 quart
1 Tablespoon of flour
1/2 stick of butter

Directions

1

{"0":"For the demi-glace: reduce the beef stock and add flour and butter to thicken. Reserve at a gentle boil.","2":"Preheat oven to 325\u00b0.","4":"Heat olive oil in a large Dutch oven over high heat.","6":"Coat veal shanks in flour, making sure to shake off any excess flour.","8":"Sear the shanks in the hot oil until golden on both sides, remove to a plate, and set aside.","10":"Add onion, celery, and carrots to the searing oil. Stir to coat, and cook three minutes.","12":"Add bay leaf, thyme, rosemary, and stir.","14":"Add strips of orange peel.","16":"De-glaze with white wine to loosen any bits sticking to the pan.","18":"Saute for another five minutes, or until vegetables are softened and liquid is mostly reduced.","20":"Add garlic and tomato paste; cook 3-5 more minutes.","22":"Pour the sauce into a large baking dish; make sure the bottom of the dish is completely covered.","24":"Top sauce with the shanks, and pour the demi-glace, covering the shanks.","26":"Cover the top of baking dish tightly: first with parchment paper, then with aluminum foil.","28":"Bake at 325\u00b0 for at least 2 hours, or until the veal shanks are tender and falling off the bone."}