Wednesday, January 19, 2011

Osso Buco

FOOD 535
This turned out fantastic. I thought for sure it was a bit out of my skill set range but it was much easier than anticipated. 

After browning the meat then assembling vegetables and liquids it goes in the oven for a couple of hours and dinner is done. Pretty easy. One pot.

I served with orzo pilaf and artichokes and there is nothing left.

Things I will do differently next time?  1 - I did not tie the shanks. I think I will going forward. Melt in your mouth fall off the bone meat was perfect but for presentation purposes tying will be necessary. 2 - I will cut the vegetables a little bigger. After the meat is all gone there is still a little broth left in the pot and it is wonderful! Little bit of that over the orzo or rice was great. Again, completely empty pot.


4 veal shanks (these were about 3 inches thick)

1/4 cup olive oil

salt and pepper

1 carrot - sliced

1 celery stalk - sliced

1 shallot - chopped



2 cups of a basic tomato sauce (preferably homemade)

2 cups chicken stock

2 cups dry white wine (I used a Pinot Griogio I had on hand)


Preheat the oven to 375

In a Dutch Oven or another oven safe pot - heat the olive oil at medium high heat and brown the shanks - about 3 to 4 minutes per side depending on size. FOOD 519
I also did the edges to crisp up the fatty parts a bit. Remove and set aside. Reduce heat - toss in carrots, celery and shallots - stir to coat then add about a teaspoon of Thyme and a teaspoon of Oregano (more or less of whichever you prefer) Add salt and pepper. Stir and let cook till carrots are softened. Add the wine - scrape up all the little bits of meat - then add tomato sauce and chicken broth. Salt and pepper to taste. Bring everything to a boil then return the shanks to the pot. Bring all to a boil again - give it a stir - cover then move to the oven. Cook for 2 hours (maybe little longer depending on the size of the pieces)

Remove from oven and let sit about 15 minutes. 

Optional - sprinkle with toasted pine nuts and fresh parsley before serving

And don't forget the delicacy of the delicious bone marrow

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