Osso Buco

Osso buco is a classic Italian recipe. This recipe is mouth-watering. And an authentic recipe to boot.

• 4 (2" thick) veal shanks - (see last sentence in recipe)
• 1/2 cup extra virgin olive oil
• 1/2 cup onion - chopped
• 1 cup celery-chopped
• 1/2 cup carrots - chopped
• 1/2 cup parsley - chopped
• 1 (28 oz.) can tomatoes, plum
• 3 tablespoons tomato paste
• 1/2 teaspoon pepperoncino (hot pepper flakes - optional)
• Salt and freshly milled pepper to taste

METHOD

Gently heat the olive oil in a Dutch Oven, or a heavy bottomed pan large enough to hold all of the shanks in a single layer.

While the oil is heating, put flour into a plastic bag, then add the shanks. Shake gently to coat meat with a thin layer of flour. Place shanks in the hot oil and slowly brown them. When all sides are nicely browned, remove from pan and set aside on a plate.

Add all the vegetables to pan and sauté until all are glossy and wilted a bit, then add tomatoes and tomato paste. Stir to break up paste. Add salt and pepper to taste as well and the pepperoncino if using. Cook for a few minutes, then add shanks to pan.

Cover pan and simmer for an hour or more until shanks are very tender and the meat falls from the bones. (Depending on the size of the shanks this could take 2 - 2 1/2 hours so plan accordingly.)

This is a great dish to serve over rice or pasta.

Serves: About 4 - 6

Contributor: Jerry De Angelis - click for article & more recipes

this recipe from www.inmamaskithchen.com

 

top of page