My Cart
You have no items in your shopping cart.
Veal Osso Buco on your Stovetop
You might be standing in your kitchen, but the hills of Tuscany beckon with my nonno’s family recipe for osso buco- Prep Time 2 hours
Ingredients
Veal Osso Buco
- 4 Veal Shanks for Osso Buco (patted dry, tied around the center with kitchen twine)
- Kosher Salt and Freshly Ground Black Pepper
- 2T olive oil
- 3T butter
- 1 cups carrots, peeled and sliced finely
- 1 large onion, peeled and chopped
- 1/2 cup garlic, minced finely
- 1 cup Italian parsley, minced
- 2 bay leaves
- 14 oz glace de veau (mixed with enough water to yield 3 cups), or 3 cups of beef broth
- 1/2 cup red or white wine
- 2T tomato paste
- 1 can San Marzano Tomatoes, drained and hand crushed into uneven fragments
For Gremolata:
- Grated rind of 2 large lemons
- Grated rind of 1 large orange
- 2 large garlic cloves, minced finely
- ½ cup Italian parsley, finely minced
- 1T Kosher Salt
- Few twists of freshly ground black pepper
Directions
- Heat olive oil/butter over medium heat in a large pot that you can cover.
- Brown shanks well all over and remove to platter.
- Lower heat and add all vegetables, bay leaves, parsley to the pot and cook slowly until onions are sweated and softened. Stir often.
- Raise the heat to high and add wine. Reduce liquid for 5 minutes. Lower heat to medium and stir in the tomato paste, veal stock (or broth) and shredded tomatoes.
- Simmer for 5 minutes then return the shanks carefully to the pot and cover it.
- Keep the flame on low, make sure it’s a gentle simmer.
- Start checking shanks at 40 minutes, gently move them around
- Check again in 30 minutes, adding more stock if needed
- Shanks are ready when they are fork tender
- To serve, place the veggies from the pot with some cooking liquid on a large plate, place the shanks on top, and sprinkle the gremolata over the shanks.
- Pass around the table with the extra gremolata in a small dish.
- We love these served with risotto, polenta, spaetzli, or crusty warm semolina bread
