Osso Buco
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Osso Buco, in Italian, means marrowbone; the round bone in the shin of a calf. In Milan, they have a way of preparing this modest cut of meat that has become world-famous. Veal shanks are braised in tomato sauce and wine, with herbs, vegetables, and garlic, then garnished with a combination of parsley, celery, garlic, and lemon peel that gives the dish it distinctive flavor. Osso Buco makes a hearty meal served with rice and a green salad. The bonus is that the marrow in the bones is delicious.
INGREDIENTS
6 (3/4 to 1-pound) size veal shanks
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoon olive oil or salad oil
1 cup coarsely choped onion
1 cup thinly sliced, pared carrot
1/2 cup diced celery
2 cloves garlic, crushed
1 (8-ounce) can tomato sauce
1 cup dry white wine
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
3 parsley sprigs
1 bay leafGREMOLATA
2 tablespoons chopped parsley
2 tablespoons chopped celery
1 tablespoon grated lemon peel
1 teaspoon crushed garlicHave butcher cross-cut 2 veal shinebones full of marrow into 3-inch pieces, to make 6 servings.
Wipe the veal shanks with damp paper towels. Tie each with string to hold meat together.
On sheet of waxed paper, combine flour, salt, and pepper; rub into veal shanks, coating them well on all sides. In hot butter and oil in 5-quart Dutch oven, over medium heat, brown the veal shanks, 3 at a time, turning to brown well on all sides, about 30 minutes. Remove shanks as they are browned and set aside.
To drippings in Dutch oven, add onion, carrot, diced celery, and 2 cloves garlic; sauté, stirring, until onion is tender, about 5 minutes. Add tomato sauce, wine, basil, thme, parsley sprigs, and bay leaf. Bring mixture to boiling. Reduce heat; add browned veal shanks; using tongs, place in upright position so that round bone with marrow faces up. The liquid should come halfway up the veal shanks. Simmer, covered, 2-1/2 hours, or until veal is very tender.
Meanwhile, prepare the Gremolata. In small bowl, combine parsley, celery, grated lemon peel, and garlic. Mix well. Add half of the Gremolata to cooked veal shanks; simmer, covered, 5 minutes. Remove strings.
Place veal shanks on warm serving dish. Spoon some of sauce in bottom of pan over veal shanks, pass rest. Sprinkle with remaining Gremolata.
Serve with hot rice or pasta tossed with butter and Parmesan cheese. Serve with a seafood-cocktail fork or marrow spoon for spooning out marrow. (Marrow may be spread on small chunks of bread.)
Makes 6 servings
This is even better reheated the next day.