Osso Buco

Osso Buco is rated 5.0 out of 5 by 6.
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Prep Time: 25 minutes
Cook Time: 165 minutes
Servings: 8

Braised in the Italian style, these fork-tender veal shanks are the perfect cold-weather dish. Serve with pasta or polenta for a soul-satisfying supper.

Ingredients:

  • 3/4 cup all-purpose flour
  • Kosher salt and freshly ground pepper, to taste
  • 6 veal shanks, each 8 to 10 oz.
  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion, coarsely chopped
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 2 Tbs. tomato paste
  • 1 cup dry red wine
  • 2 Tbs. veal demi-glace
  • 1 can (14 oz.) diced tomatoes, drained
  • 3 cups chicken or beef stock
  • 2 Tbs. chopped fresh thyme
  • Chopped fresh flat-leaf parsley for garnish
  • Pasta or polenta for serving

Directions:

Preheat an oven to 325ºF.

Put the flour in a wide, shallow bowl and season with salt and pepper. Dredge the veal shanks in the flour, coating evenly, and shake off the excess flour.

In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the veal shanks, turning once, 8 to 10 minutes per side. Transfer to a plate.

Reduce the heat to medium. Add the onion, carrots and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add the wine and stir to scrape up the browned bits. Increase the heat to high, add the demi-glace, tomatoes, stock, thyme and veal and bring to a boil. Cover the pot, transfer to the oven and cook until the veal is fork-tender, 2 to 2 1/2 hours.

Skim the fat off the sauce. If the sauce is too thin, place the pot on the stovetop over medium-high heat and simmer, stirring occasionally, until the desired consistency is reached. Adjust the seasonings with salt and pepper. Garnish with parsley. Serve the veal and sauce with pasta or polenta. Serves 6 to 8.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from This is a GREAT recipe! Really excellent. I happened to have three cups of veal stock and some veal demi glace concentrate. I'm on a low carb diet so I used clear gel rather than flour. Results were just outstanding. This is a great recipe.
Date published: 2017-09-23
Rated 5 out of 5 by from Fabulous dish I've made this several times for company and received rave reviews. I made it ahead of time so it could cool and then I was able to remove the bones and extra fat. I don't care for thyme, so I left it out. It is a wonderful dish and I highly recommend it. I love having everything ready before our guests arrive and this is the perfect meal. I served it with a nice merlot.
Date published: 2014-06-23
Rated 5 out of 5 by from Christmas Dinner We made this for the first time on Christmas Day, I know we should not test recipes on our main guests but WS has never failed us so we went with it. Easy to make and fantastic flavors. We will make this for years to come. Perfect for cold evenings.
Date published: 2012-12-27
Rated 5 out of 5 by from Christmas Eve Treasure Made this today for our Christmas Eve Dinner tonight. I followed the recipe adding only a bouquet garnet of savory, rosemary and marjoram. I served it with fettucini noodles. The germolata of parsley, garlic, and lemon zest was added at the table. This meal was definitely the prefect fit for such a festive occasion. Thank you.
Date published: 2012-12-25
Rated 5 out of 5 by from Absolutely AMAZING!! I have been wanting to make this recipe for awhile now. I finally made the commitment to put this dish together. It was absolutely amazing!! Easy to make and my fiancee and I enjoyed it very much. We will definitely be making this dish again!
Date published: 2012-12-24
Rated 5 out of 5 by from Amazing Recipe I prepared this last night and it was incredible!!! The meat was very tender and the sauce was out of this world! I purchased the Staub wide oval coquette just to prepare this and it is beautiful.
Date published: 2012-12-07
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