Osso Buco Simplified
From mysterix 16 years agoIngredients
- 3 180g-220g (6-8 oz) raw beef/veal, lamb, or pork shanks shopping list
- 1/2 cup carrot, thinly sliced shopping list
- 1/2 medium onion, chopped shopping list
- 1/2 stalk celery, chopped shopping list
- 1/2 red bell pepper (capsicum), seeded and chopped shopping list
- 2 tsp garlic, minced shopping list
- 1 cup beef, chicken, or vegetable stock shopping list
- 2 cups (1 can) diced tomato shopping list
- 3 tbsp balsamic vinegar shopping list
- 2 tbsp white wine vinegar (or wine itself) shopping list
- flour shopping list
- basil shopping list
- oregano shopping list
- marjoram shopping list
- thyme shopping list
- salt shopping list
- pepper shopping list
How to make it
- Preheat oven to 180 C (350 F).
- Prepare a skillet with non-stick or oil spray. Warm skillet over medium heat.
- Chop carrot, onion , red pepper, and celery, adding to heated pan with minced garlic.
- Sautee gently--Enough to bring out the color of the vegetables and soften slightly.
- While sauteeing, season shanks with fresh ground salt and pepper and dust very lightly with flour on both sides.
- Once sauteed, set aside vegetables. Re-spray skillet and turn up to medium-high heat.
- Place shanks in the skillet, then brown lightly to seal on both sides.
- Lay browned shanks in a prepared ovensafe dish. Arrange sauteed vegetables around the edges, and sprinkle basil, oregano, marjoram, and thyme to the topside of the shanks. Put the baking dish in the preheating oven.
- In the same skillet, re-warm over high heat and add broth, tomatoes, and vinegars (or wine). Bring to a boil and reduce by about 1/3.
- Once sauce is reduced and still boiling, open oven and ladle sauce over shanks and vegetables.
- Oven-braise at 180 C (350 F) for 90 minutes.
- Let rest for a few minutes once done.
- Serve with a light salad and risotto.
- Nutrition (estimating 6 oz raw meat per person): 285 Cals; 12.1g Fat; 3.8g Saturated Fat; .71g Polyunsaturated Fat; 3.9g Monounsaturated Fat; 1035mg Sodium; 12.6 Carbs; 3.1g Dietary Fiber; 6.7g Sugars; 30.6g Protein; 98% Vitamin A; 6% Calcium; 77% Vitamin C; 11% Iron






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