Recipes Main Courses Beef and Veal Classic Osso Buco

Classic Osso Buco

Classic Osso Buco is rated 4.0 out of 5 by 1.
  • y_2017, m_3, d_20, h_16
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.classic-osso-buco, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 11ms
  • REVIEWS, PRODUCT
Prep Time: 20 minutes
Cook Time: 120 minutes
Servings: 8

In this classic recipe from Lombardy, Italy, veal shanks are slowly braised to a melting tenderness. The rich marrow of the bones is as delectable as the meat itself. Pass out small spoons at the table so diners can scoop out every delicious bit. The traditional accompaniments are gremolata, a parsley and lemon relish that provides a welcome counterpoint to so much richness, and golden risotto perfumed with saffron. 

Ingredients:

  • 3/4 cup all-purpose flour 
  • Sea salt and freshly ground pepper, to taste 
  • 6 veal shanks, about 6 lb. total, each about 1 inch thick 
  • 1/2 cup extra-virgin olive oil 
  • 1 yellow onion, chopped 
  • 1 carrot, diced 
  • 1 celery stalk, diced 
  • 2 garlic cloves, minced 
  • 1 1/2 cups dry red wine such as Barolo 
  • 1 cup peeled, seeded and chopped fresh or canned tomatoes  
  • 5 cups beef broth  
  •   

For the gremolata:

  • 1/2 cup minced fresh flat-leaf parsley 
  • Grated zest of 1 lemon 
  • 2 garlic cloves, minced 

Directions:

Put the flour in a wide, shallow dish and season with salt and pepper. Pat the veal shanks dry with paper towels. Lightly dust the veal shanks with the seasoned flour, shaking off the excess.

In a large, heavy fry pan over medium-high heat, warm the olive oil. Working in batches if necessary to avoid crowding the pan, add the shanks to the pan and cook, turning once, until well browned on both sides, about 8 minutes total. Transfer the shanks to a plate.

Return the pan to medium heat, add the onion, carrot, celery and garlic, and sauté until softened, 3 to 4 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the bottom. Raise the heat to high and cook until the liquid has thickened and is reduced by half, 3 to 4 minutes. Add the tomatoes and broth and bring to a boil. Reduce the heat to low, return the veal shanks to the pan, cover and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes more.

While the veal cooks, make the gremolata. In a small bowl, stir together the parsley, lemon zest and garlic.

Divide the veal shanks among individual plates. Spoon the pan sauce over the top, sprinkle with the gremolata and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

Rated 4 out of 5 by from I altered it, but it turned out very nice Made this without the gremolata and the following changes: used 3 beef cross cut shank slices instead of 6 veal, used about 3 Tbsp oil instead of 1/2 cup, used 2 carrots and no celery, used beef broth instead of wine, used a pint of canned tomatoes and their juices instead of the fresh tomatoes, and reduced the amount of liquid (broth/wine + broth) to 3 cups instead of 6 & 1/2. I used a Calphalon Tri-Ply Stainless Steel 12-inch Covered Everyday Pan for all the cooking and it was the perfect size. If I make it again, I would slice or cut with kitchen shears the outer layer of fat that encircles the shank in a few places to prevent the meat from curling up and out of the braising liquid. The taste was wonderful, but there was a lot more fat on the meat than my family is used to. We cut up the chunks of meat and served the smaller portions, with generous sauce servings, on soft polenta. Definitely a great way to introduce my family to Osso Buco!
Date published: 2014-08-12
  • y_2017, m_3, d_20, h_16
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.classic-osso-buco, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 10ms
  • REVIEWS, PRODUCT