Veal Osso Buco Recipe – This is a great fall Sunday afternoon dish to cook and is very easy to do as long as you have your prep setup correctly.
This dish is also a great reason to use some of that tomato sauce you should have sitting around ready to go at a moment’s notice.
The first thing I like to do is focus on the veal first. What you should have bought are veal shanks that are a couple inches thick. If you have ask your butcher for osso buco and he/she will know what you need (if they don’t then your first priority is finding a new butcher). Also, do not be alarmed but depending on your area this can be a very pricey piece of meat (more reason to have a good prep setup beacuse nothing is worse than investing good money into a dish to have it ruined).
For the shanks we are going to need:
Veal Osso Buco Recipe
4 veal shanks
The first thing I like to do is secure the shank with kitchen twine around the bone so everything stays together when cooking. After that go ahead and sprinkle salt and pepper over both sides.
Once they are tied put some flour on a plate and have a clean plate right next to the flour plate. Roll the shank around in the flour to cover it, shake the excess off, and place on the plate to rest. By doing this step first this also helps bring the meat up to room temperature which will ensure even cooking.
After taking care of the shanks turn your attention to the rest of the prep and you will need:
1 onion medium dice
1 rib of celery medium dice
1 carrot peeled and medium dice
2 cups of chicken stock
2 cups of tomato sauce
1 cup of dry white wine
1 dried bay leaf
1 spring of rosemary leaves
2 springs of thyme
Light olive oil
2 tb of unsalted butter
Veal shanks from the previous step
2 tb of cornstarch dissolved in a couple ounces of water
First preheat the oven to 375 degrees and then wrap the rosemary, bay leaf, and thyme in cheesecloth and secure with a piece of kitchen twine so it is easier to fish out when you are done cooking.
Bring a large pan (I like to use my 6 quart sautee pan) with 2 TB of the olive oil and the 2 TB of butter over high heat and add in 2 of the veal shanks. We want to work these in batches so the pan is not crowded and keep the pan temperature from dropping. If when you place the shank in you do not hear a sizzle do not be alarmed just remove the shank, wait 20 seconds, and try again. Once they have been browned go ahead and remove from the pan and place on another plate.
Once all the shanks have been browned add the onion, celery, and carrot to the pan. Stir for 6 minutes or until the onions are soft.
Add the white wine and reduce by 1/2.
Once the wine has been reduced add the chicken stock, tomato sauce, cheesecloth piece of thyme, bay leaf, and rosemary, and veal shanks back to the pan. Bring to a simmer, cover, and place in the oven. Leave it alone for 1 hour.
After 1 hour, remove the pan from the oven, flip the shanks, cover, and place back into the oven for another hour.
Once it has cooked for 2 hours, remove the pan from the oven onto a burner, throw away the cheesecloth filled with thyme, rosemary, and the bay leaf, and also remove and place the shanks on a plate. Turn the burner to high and slowly add in the mixture of cornstarch and water stirring till it all has been dissolved. Bring to a boil and then shut off the heat to the pan.
Traditionally the shank is served on top of risotto alla milanese and topped with gremolata (traditionally made with 2 tb parlsey, zest of one lemon, and one cloves of garlic finely chopped). I changed it around a little bit and instead of garlic used a couple of toasted pine nuts.