Osso buco
Osso buco, with its slow braising process, its tender and succulent meat, and its rich and playful infusion of flavours is a metaphor for love. A memorable dish that gently announces a symphony of harmonious ingredients and aromas, osso buco takes little time to prepare with simple and uncomplicated steps, but it does require patience while it slowly cooks with gentle heat. Unrushed, the resulting dish rewards all the senses, perfect to share with all the loves in your life.
Ingredients
- ½ cup plain flour can substitute gluten-free flour
- 6 veal shanks (at least 2" thick)
- Sea salt to taste
- Black pepper to taste
- 4 tbsp olive oil
- 1 large onion finely chopped
- 1 large carrot peeled, finely chopped
- 2 celery ribs finely chopped
- 2 tbsp tomato paste optional
- 2 garlic cloves crushed
- ¾ cup red wine
- 400 g can tomatoes crushed (preferably Italian San Marzano)
- ½ cup veal or beef stock preferably homemade
- 1 sprig of fresh thyme
- 1 sprig fresh rosemary
- 1 tsp dried oregano
- 2 dried bay leaves
Instructions
- Preheat oven 325℉.
- Be sure to purchase the best veal shanks you can afford, at least 2” thick.
- Dry veal shanks with paper towels. With scissors, make a few snips through membrane that holds shanks together to prevent meat from curling up.
- Generously salt and pepper both sides.
- Dredge in flour, shaking off excess.
- Heat oil in heavy roasting pan. On high heat, add shanks to sear well on both sides, forming a golden crust. Remove and set aside in bowl.
- Reduce heat to medium and add chopped vegetables. Stir with flat-edge wooden spoon to scrape off any bits formed from searing. Stir in tomato paste, if using.
- Add garlic now so it does not burn.
- Add red wine and simmer for few minutes.
- Add stock.
- Add tomatoes.
- Add herbs.
- Once simmering, add shanks to nestle in mixture. Add remaining juices from bowl.
- Season well with salt. Take caution if using salted stock.
- Lay parchment paper directly on surface to prevent discolouration.
- Cover tightly with foil and bake for about 2 - 3 hours (depending on the thickness of shanks) or until meat is fork tender.
- If there is a lot of liquid, remove foil in the last 30 minutes to reduce sauce. Use a spatula to lift the shanks out as they are very tender and can fall off the bone very easily.
- Serve with hot creamy polenta, buttery mashed potatoes, or risotto. Ladle extra sauce over meat. Garnish with fresh herbs.
Video
Notes
Should you be lucky enough to have leftovers, reheat the next day to 165℉ and serve sauce over pasta. This dish is even better as the ingredients continue to marinate and break down, releasing more flavours on the palate.
