Osso Bucco Recipe
This classical Italian dish is the perfect example of a standard braise. It is delicious when matched with creamy risotto.
- 4 lbs veal shanks, cut into 2-inch thick slices
- 1/3 cup flour
- Salt & pepper
- 3 tablespoons oil
- 2 yellow onions, chopped
- 3 carrots, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, smashed
- 1 1/2 cups dry white wine
- 1 cup peeled and chopped canned tomatoes
- Grated zest of 2 oranges
- 2 cups chicken or veal stock, more if needed
- Preheat the oven to 350°F degrees.
- Mix the flour with generous amounts of salt and pepper and coat the veal with it, patting to remove the excess.
- Heat the oil in a large, deep sided saute pan until very hot. The pan should be large enough to hold all of the shanks in a single layer.
- Add the shanks so that they fit with space between and brown over high heat for 2 to 3 minutes. You will probably need to do this part in batches.
- Turn the shanks over, brown the other side, and then remove from pan.
- Repeat with the remaining veal.
- Lower the heat on the pan to medium and add the onion, carrot, and celery. Cook until golden brown.
- Add the garlic and cook for another moment.
- Pour in the wine and simmer until reduced by half, using a wooden spoon to gently remove any bits stuck to the bottom of the pan.
- Stir in the tomatoes, orange zest, stock, and a good sized pinch of salt and pepper.
- Place the veal slices into the pan--the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
- Place the covered pan into the oven and braise until the meat is tender and falling off the bone, about 1 1/2 to 2 hours.
- Check the veal periodically throughout the cooking process and turn the shanks over at least once as they cook. Add more stock if the liquid level becomes too low.
- When finished cooking, taste and adjust seasoning of the sauce.
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