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Traditional Osso Bucco (braised Veal Shanks) Recipe Recipe

Ingredients

How to make it

  • (1) Heat oven to 325° F.
  • (2) Season veal shanks with salt and pepper. Put flour on a plate and dredge veal in flour, shaking off excess; transfer to a plate. Heat oil in a 6-quart Dutch oven over medium-high heat. Working in 2 batches, add veal shanks and cook, flipping once, until browned, about 10 minutes.
  • (3) Transfer veal shanks to a plate; cover. Add butter to pot; stir in onions, carrots and celery, and cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, until soft, about 10 minutes.
  • (4) Stir in tomato paste and cook for 2 minutes. Tie the fresh parsley, rosemary, sage and thyme sprigs together with kitchen twine and add to pot along with bay leaves, veal shanks, wine and chicken stock or 1 cup water. Bring to a simmer, season lightly with salt and pepper, and cover.
  • (5) Transfer pot to oven and cook until veal is nearly falling off the bone, about 1½ hours (veal should reach internal temperature of 145° F).
  • ( 6) Transfer veal shanks to a plate and cover with aluminum foil. Discard herb bundle and bay leaves. Heat pot over medium heat and reduce liquid by half.
  • (7) Transfer veal shanks back to pot, spoon over liquid and cover to keep warm. Meanwhile, finely chop the remaining parsley leaves and toss in a bowl with the garlic and lemon zest. Sprinkle some of parsley mixture over veal shanks and serve family style from the pot along with the remaining parsley mixture. Accompany with authentic risotto Milanese or mashed potatoes. Refrigerate any leftovers.

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The Cook

MountainMamas W. Moreland, Virginia

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