Recipe

Osso Buco Recipe


Osso Buco Recipe
Add Step-by-Step Photos 		Mystic_river1 / All my dishes
1 year ago
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. My Pappa taught me to cook this... More
Prep:30m Cook:150m Servings:6

Mystic_rive



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Ingredients
  • 6 Crosscut Veal Shanks (2 Inch Thick)
  • 1/2 Cup All-Purpose Flour
  • Salt & Pepper
  • 1/2 Cup Butter
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, Finely Chopped
  • 3 Stalks Of Celery, Finely Chopped
  • 2 Cloves Of Garlic, Minced
  • 2 Carrots, Finely Chopped
  • 1/2 Bottle Dry White Wine
  • 1 Cup Chopped Tomatoes
  • Topping:
  • Finely Grated Zest Of 2 Lemons
  • 1 Clove Garlic Finely Minced
  • 4 Tablespoons Fresh, Chopped Parsley

Directions
  1. Preheat the oven to 300 degrees F.
  2. Dust each shank with flour, salt and pepper.
  3. In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides.
  4. Remove to a separate plate and pour off any fat.
  5. Add the remaining butter, and the vegetables.
  6. Sauté the vegetables until tender.
  7. Add the wine, scrape up any brown bits(yum yums)on the bottom, bring to a boil and reduce.
  8. Add the tomatoes and mix well.
  9. Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours.
  10. Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top.
  11. Sprinkle with the gremolata topping and serve with Risotto Milanese alongside.

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Comments

lechatnoir 7 months, 2 weeks ago said:
Looks great to me will give it a try.

berry 2 months, 1 week ago said:
I give you 5... I see that "Victor Carranza " was looking at all your recipes rating very low...


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3.7

Average score: 3.7 / 5
No. of ratings: 3
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