Osso Buco
From mystic_river1 16 years ago
- 150 minutes to make
- Serves 6
In this traditional recipe, meltingly tender veal shanks fall right off the bone after being cooked in a tasty tomato wine sauce. In the region of Lombardy, they are served with Risotto Milanese. See my recipe please. Read more My Pappa taught me to cook this when I was 6 years old and for good reason...it is HIS favorite meal! See less
Ingredients
- 6 Crosscut veal shanks (2 Inch Thick) shopping list
- 1/2 Cup all-purpose flour shopping list
- salt & pepper shopping list
- 1/2 Cup butter shopping list
- 2 Tablespoons olive oil shopping list
- 1 Medium onion, Finely Chopped shopping list
- 3 Stalks Of celery, Finely Chopped shopping list
- 2 cloves Of garlic, Minced shopping list
- 2 carrots, Finely Chopped shopping list
- 1/2 Bottle dry white wine shopping list
- 1 Cup chopped tomatoes shopping list
- Topping: shopping list
- Finely Grated Zest Of 2 lemons shopping list
- 1 clove garlic Finely Minced shopping list
- 4 Tablespoons Fresh, Chopped parsley shopping list
How to make it
- Preheat the oven to 300 degrees F.
- Dust each shank with flour, salt and pepper.
- In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides.
- Remove to a separate plate and pour off any fat.
- Add the remaining butter, and the vegetables.
- Sauté the vegetables until tender.
- Add the wine, scrape up any brown bits(yum yums)on the bottom, bring to a boil and reduce.
- Add the tomatoes and mix well.
- Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours.
- Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top.
- Sprinkle with the gremolata topping and serve with Risotto Milanese alongside.
The Rating
Reviewed by 8 people-
looks great to me will give it a try.
lechatnoir
in loved it
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I give you 5... I see that "Victor Carranza " was looking at all your recipes rating very low...
berry
in Myrtle Beach loved it
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