Osso Buco

Name: Osso Buco
Ingredients: 1 cup unbleached all-purpose flour; Salt and freshly ground black pepper, for seasoning and to taste; 16 sections of veal shank (10 to 12 pounds total), 2 inches thick; 1/2 cup best-quality olive oil; 1/2 cup (1 stick) unsalted butter; 2 medium-size yellow onions, coarsely chopped; 6 large garlic cloves, peeled and chopped; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 28 ounces canned Italian plum tomatoes, drained; 2 cups dry white wine; 2 cups Beef Stock; 3/4 cup chopped fresh Italian (flat-leaf) parsley; Grated zest of 2 lemons

14 ingredients

13 steps

Ingredients

1 cup unbleached all-purpose flour
Salt and freshly ground black pepper, for seasoning and to taste
16 sections of veal shank (10 to 12 pounds total), 2 inches thick
1/2 cup best-quality olive oil
1/2 cup (1 stick) unsalted butter
2 medium-size yellow onions, coarsely chopped
6 large garlic cloves, peeled and chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
28 ounces canned Italian plum tomatoes, drained
2 cups dry white wine
2 cups Beef Stock
3/4 cup chopped fresh Italian (flat-leaf) parsley
Grated zest of 2 lemons

Directions

1

Season the flour with salt and pepper and dredge the pieces of veal shank well.
2

Heat the oil and butter together in a large casserole or Dutch oven over medium-low heat and sear the veal, browning well on all sides.
3

Transfer the veal to paper towels to drain.
4

Add the onions, garlic, basil, and oregano to the casserole and cook, stirring occasionally, for 10 minutes.
5

Add the tomatoes and salt and pepper to taste, and cook for another 10 minutes.
6

Skim the excess fat.
7

Add the wine and bring to a boil.
8

Reduce the heat and simmer, uncovered, for 15 minutes.
9

Preheat the oven to 350F.
10

Return the veal shanks to the casserole and add the beef stock just to cover.
11

Cover the casserole and bake for 1 1/2 hours.
12

Remove the lid and bake, uncovered, until the veal is very tender, another 30 minutes.
13

Sprinkle with the chopped parsley and grated lemon zest and serve immediately.