Osso Buco

This recipe isn’t quick, super easy, and doesn’t use only five ingredients but it’s quite worth the effort. Honestly, I wish I would have made this today instead of last Sunday because it’s the perfect weather in Los Angeles to have the oven on all day to warm up the apartment–all cloudy, cool, and dreary. Except for the part where my crappy oven sets off my crappy smoke alarms every single time, the whole time.

This recipe is a pretty traditional version of the Milanese dish with a few small tweaks that I think make it even better which is of course, why I make that way. I use a red wine in the sauce versus the traditional white wine and I use a lot of fresh thyme and bay leaves. So, there isn’t much innovation here–it’s just a really good god damn dish.

Ingredients
4 veal shanks
Butcher’s twine
1 medium onion, peeled and quartered
3 celery ribs with leaves/tops on, roughly chopped
4 cloves garlic, peeled
1/4 teaspoon crushed red pepper
6 ounces (1 small can) tomato paste
1 cup dry red wine
4 bay leaves
1 bunch fresh thyme (about 20 sprigs)
Kosher salt
Extra-virgin olive oil

For the gremolata:
Fresh italian flat leaf parsley
1 tablespoon lemon zest
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Directions
1. Tie the veal shanks around each shank’s circumference.
2. Season each shank with kosher salt

3. Heat a deep and heavy-bottomed pan (I used my trusty enamel cast iron) over medium-high heat and coat the bottom with olive oil. Let the oil heat for at least 2 minutes.
4. Raise the heat to high and add the seasoned veal shanks to the pan and brown them well on all sides–not just top and bottom! Sear the outside on all sides, also.

5. Once the shanks are browned, remove them from the pan and set aside.

6. While the meat is browning, put the onion, celery, and garlic into a food processor or blender and pulse until all the vegetable are very finely chopped.

7. Add a little bit more olive oil to the pan (about 1 tablespoon) and let heat for a few moments, then add the chopped vegetable mix to the pan along with the crushed red pepper.
8. Sauté the vegetables for at five minutes until you have a little color on them.
9. Add the tomato paste and cook with the vegetables for another 5 minutes.

10. Add the red wine and reduce for 5 minutes.
11. Preheat the oven to 350 degrees.
12. Return the veal shanks to the pan and nestle them down into the liquid.

13. Add water until the meat is just covered (not too much more!)
14. Add thyme and bay leaves.
15. Bring the broth to a boil and cover with an oven safe lid and place in the oven.
16. After 1 hour, remove the pot and be sure that there is still enough liquid in the pan to cover the meat, if not–add more water! Again, just enough to cover and not much more.
17. Bake for another 35 minutes, this time, uncovered.

For the gremolata:
On your cutting board, combine the parsley, garlic, lemon zest, salt, and pepper and chop together, all at once. This will blend the flavors together better than simply mixing them together ever would.

To serve:
Remove the string from each veal shank! Spoon sauce over veal shank and top with the gremolata as a garnish.

I served my osso buco on top of saffron risotto but I won’t even go into osso buco and risotto in one post, that’s just too many directions to take at once (and for me to write–the Golden Globes are on, I gotta go) So, google a recipe and make some because it’s so good. And then, use the leftover risotto to make arancini like I did and THEN, intagram it (like I did, here.)

 

OSSO BUCO
Serves 4
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Prep Time
15 min
Cook Time
3 hr 35 min
Total Time
3 hr 45 min
Prep Time
15 min
Cook Time
3 hr 35 min
Total Time
3 hr 45 min
Ingredients
  1. 4 veal shanks
  2. Butcher's twine
  3. 1 medium onion, peeled and quartered
  4. 3 celery ribs with leaves/tops on, roughly chopped
  5. 4 cloves garlic, peeled
  6. 1/4 teaspoon crushed red pepper
  7. 6 ounces (1 small can) tomato paste
  8. 1 cup dry red wine
  9. 4 bay leaves
  10. 1 bunch fresh thyme (about 20 sprigs)
  11. Kosher salt
  12. Extra-virgin olive oil
For the gremolata
  1. Fresh italian flat leaf parsley
  2. 1 tablespoon lemon zest
  3. 1 garlic clove
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon fresh ground pepper
Instructions
  1. Tie the veal shanks around each shank's circumference.
  2. Season each shank with kosher salt
  3. Heat a deep and heavy-bottomed pan (I used my trusty enamel cast iron) over medium-high heat and coat the bottom with olive oil. Let the oil heat for at least 2 minutes.
  4. Raise the heat to high and add the seasoned veal shanks to the pan and brown them well on all sides--not just top and bottom! Sear the outside on all sides, also.
  5. While the meat is browning, put the onion, celery, and garlic into a food processor or blender and pulse until all the vegetable are very finely chopped.
  6. Once the shanks are browned, remove them from the pan and set aside.
  7. Add a little bit more olive oil to the pan (about 1 tablespoon) and let heat for a few moments, then add the chopped vegetable mix to the pan along with the crushed red pepper.
  8. Sauté the vegetables for at five minutes until you have a little color on them.
  9. Add the tomato paste and cook with the vegetables for another 5 minutes.
  10. Add the red wine and reduce for 5 minutes.
  11. Preheat the oven to 350 degrees.
  12. Return the veal shanks to the pan and nestle them down into the liquid.
  13. Add water until the meat is just covered (not too much more!)
  14. Add thyme and bay leaves.
  15. Bring the broth to a boil and cover with an oven safe lid and place in the oven.
  16. After 1 hour, remove the pot and be sure that there is still enough liquid in the pan to cover the meat, if not--add more water! Again, just enough to cover and not much more.
  17. Bake for another 35 minutes, this time, uncovered.
For the gremolata
  1. On your cutting board, combine the parsley, garlic, lemon zest, salt, and pepper and chop together, all at once. This will blend the flavors together better than simply mixing them together ever would.
To serve
  1. Remove the string from each veal shank! Spoon sauce over veal shank and top with the gremolata as a garnish.
Notes
  1. Traditional accompaniment--saffron risotto.
One Happy Place http://www.onehappyplace.com/
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