Osso Buco

Name: Osso Buco
Ingredients: 1 small onion; 1 carrot; 1 stalk celery; 6 1-1/4 inch pieces veal shanks (about 4 lbs (1.8 kg). for 6); 1/2 cup (125 ml) all-purpose flour; 1 tsp (5 ml) salt; 1/4 tsp (1 ml) freshly ground black pepper; 3 tsp (15 ml) olive oil, Divided; 2 cloves garlic, minced; 1/2 cup (125 ml) dry white wine; 2 cups (475 ml) reduced-sodium chicken broth, defatted; 1 tbsp (15 ml) chopped fresh basil; 1 bay leaf; 1 thyme sprig; 3 tbsp (45 ml) chopped fresh parsley, preferrably Italian flat leaf; 1 tbsp (15 ml) freshly grated lemon zest; 2 cloves garlic, minced; salt and freshly ground black pepper, to taste

18 ingredients

26 steps

Ingredients

1 small onion
1 carrot
1 stalk celery
6 1-1/4 inch pieces veal shanks (about 4 lbs (1.8 kg). for 6)
1/2 cup (125 ml) all-purpose flour
1 tsp (5 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
3 tsp (15 ml) olive oil, Divided
2 cloves garlic, minced
1/2 cup (125 ml) dry white wine
2 cups (475 ml) reduced-sodium chicken broth, defatted
1 tbsp (15 ml) chopped fresh basil
1 bay leaf
1 thyme sprig
3 tbsp (45 ml) chopped fresh parsley, preferrably Italian flat leaf
1 tbsp (15 ml) freshly grated lemon zest
2 cloves garlic, minced
salt and freshly ground black pepper, to taste

Directions

1

Preheat oven to 375 degrees (200 C.).
2

Cut onion, carrot and celery into 1/4-inch dice; transfer to a bowl and set aside.
3

Trim any visible fat and membrane from veal shanks and tie each piece with kitchen twine.
4

In a shallow dish, combine flour, salt and pepper.
5

Dredge veal in flour mixture, shaking off excess.
6

Discard any remaining flour.
7

In a large ovenproof skillet or Dutch oven, heat 2 tsp (10 ml) oil over medium-high heat.
8

Brown veal on all sides, about 8 minutes.
9

Transfer veal to a bowl and set aside.
10

Reduce heat to low, add remaining 1 tsp (5 ml) oil, garlic and reserved vegetables.
11

Cook, stirring until lightly browned.
12

Stir in wine and cook until reduced by half, about 2 minutes.
13

Return veal to pan, add chicken broth, basil, bay leaf and thyme.
14

Bring to a simmer, cover and transfer to the oven.
15

Cover and bake stew for 1-1/2 hours, or until veal is tender when pierced with a fork.
16

(The Osso Buco will keep, covered, in the refrigerator for up to 2 days.)
17

Return pan to stove top over low heat and bring to a simmer.
18

Add half the Gremolata and simmer, stirring occasionally, until sauce has thickened slightly, about 2 minutes.
19

Adjust seasoning with salt and pepper.
20

Discard bay leaf and thyme sprig.
21

With a sharp knife or scissors remove twine.
22

Place veal on plates, spoon sauce on top and sprinkle with remaining gremolata.
23

In a small bowl, combine parsley, lemon zest and garlic.
24

Season as desired.
25

Serve WITHIN ONE HOUR.
26

Makes about 1/4 cup (60 ml).