Osso Buco

November 15, 2024

45

medium

6

  • Prepare the Veal:
    • Dredge the veal in seasoned flour, ensuring it’s evenly coated.
  • Sear the Meat:
    • Heat olive oil in a large pan over medium-high heat.
    • Add the veal and sauté, turning occasionally, until browned on all sides (about 4-5 minutes).
    • Remove the veal from the pan and set it aside.
  • Cook the Aromatics:
    • In the same pan, add the garlic and onion. Sauté for 2-3 minutes until softened and fragrant.
  • Add the Liquids:
    • Pour in the boiling stock, white wine, and tomato sauce over the meat. Stir to combine.
  • Simmer the Dish:
    • Cover the pan and reduce the heat to low.
    • Let the osso buco simmer gently for 1 1/2 hours, or until the meat is tender and easily falls off the bone.
  • Finish and Serve:
    • Just before serving, stir in fresh parsley and grated lemon rind for a burst of flavor.
    • Serve the osso buco over a bed of saffron rice to complete the dish.
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Ingredients:

Adjust Servings
6 veal shanks
4tablespoons parsley chopped
1of rind lemon grated
6servings flour
6servings bell pepper for dredging
4tablespoons olive oil
3cloves garlic finely chopped
1 onion finely chopped
1cup chicken stock boiling
1cup wine dry white
4tablespoons tomato sauce

Directions

1.
Prepare the Veal
Dredge the veal in seasoned flour, ensuring it's evenly coated.
Mark as complete
2.
Sear the Meat
1. Heat olive oil in a large pan over medium-high heat. | 2. Add the veal and sauté, turning occasionally, until browned on all sides (about 4-5 minutes). | 3. Remove the veal from the pan and set it aside.
Mark as complete
3.
Cook the Aromatics
In the same pan, add the garlic and onion. Sauté for 2-3 minutes until softened and fragrant.
Mark as complete
4.
Add the Liquids
Pour in the boiling stock, white wine, and tomato sauce over the meat. Stir to combine.
Mark as complete
5.
Simmer the Dish
1. Cover the pan and reduce the heat to low. | 2. Let the osso buco simmer gently for 1 1/2 hours, or until the meat is tender and easily falls off the bone.
Mark as complete
6.
Finish and Serve
1. Just before serving, stir in fresh parsley and grated lemon rind for a burst of flavor. | 2. Serve the osso buco over a bed of saffron rice to complete the dish.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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