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Osso Buco

Osso Buco is a meat dish that originated in the Lombardy region of Italy
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 each Veal Shank Tied
  • 1 each Yellow Onion 1/2 " diced
  • 1/2 cup Carrot 1/2 " diced
  • 1/2 cup Celery 1/2 " diced
  • 1 each Red Bell Pepper 1/2 " diced
  • 2 cloves Garlic minced
  • 2 TBL Butter
  • 2 cups Chicken or Veal Stock
  • 2 cups Dry Red Wine
  • 6 oz Tomato Paste
  • 1 each Bay Leaf
  • 2 sprigs Fresh Thyme
  • 1 each Fresh Rosemary
  • AN Kosher Salt as needed
  • AN Ground Black Pepper as needed

Equipment

  • Dutch Oven, Blender

Method
 

  1. Rinse veal shanks and pat dry. Tie each shank individually with twine. Sprinkle generously each shank with salt and black pepper.
  2. In your Dutch oven over medium-high heat, melt butter and brown the veal shanks on both sides. Remove from pan and set aside.
  3. In the same pan sauté onions and garlic until softened.  Add carrots, celery and red pepper and sauté 3 minutes. 
  4. Stir in stock and wine to deglaze. Stir in Tomato Paste.
  5. Add veal shank to liquid, make sure shanks are covered by liquid.
    Add bay leaf, thyme and rosemary to pan.
    Cover the pan and let cook on medium-low heat for 4-6 hours, until meat is tender.
  6. Remove veal from sauce, reserving liquid and vegetables. Strain liquid from vegetables and remove herb twigs. Add vegetables back into sauce and blend in a blender until smooth. (If sauce is too runny you can put it on the stove on medium heat to reduce it and thicken)
  7. Serve veal shank with sauce.

Notes

You can also use a pressure cooker to cook the veal shanks in 30 minutes.  Follow the instructions for your pressure cooker.