Home Cooking

Osso Buco

sparkalina | Feb 20, 200808:13 AM

I made this last weekend and it was SO GOOD that I feel I would be doing a disservice to other hounds if I did not share my recipe with you!

6-7 Lbs. of veal shanks
1 C. flour
Salt & pepper
1/2 stick butter
1/4 C. olive oil
2 C. Onion, coarsly chopped
2 C. Carrot, coarsly chopped
1 Lg can (28-35 oz.) Imported italian peeled plum tomatoes, drained
6 cloves of garlic
2 C. dry white wine
2 to 4 C. of homemade beef stock, or canned beef broth
1/2 C. Italian flat parsley, chopped
zest of 2 lemons

Season the flour with salt and pepper and dredge the veal chops in it. Heat the butter and oil to medium-high in a large dutch oven (oven proof) and sear (brown) the veal. Remove from the pan and set aside to drain. In the same pot, cook onions and carrots for 10 minutes on medium heat. Add the tomatoes and garlic, cook for 10 minutes more, salt & pepper to taste. Add the wine, and simmer for 15 minutes more. Preheat the oven to 350. Add the veal back in to the pot, and add enough beef stock/broth to cover the meat. Cover the pot and cook in the oven for 1 and 1/2 hours. Remove the lid and cook for 1/2 hour to 1 hour more until meat is tender. Add parsley and lemon zest right before serving.

I served it with a very plain risotto, and oven roasted asparagus. Then my husband and I ate it for breakfast, lunch and dinner the next day - I just can't get enough of it! The truth is that I got a little tipsy at the original dinner party and COMPLETELY forgot the parsley/zest step even though I had it prepared ahead of time, and it was great anyhow! Enjoy!

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