Osso Buco
Serves 4
What to Pair With
This is a classic recipe from the Lombardy region of Italy. Like any braised stew, the recipe starts with a classic onion, carrot and celery base, then tomatoes, wine and stock are added to crate the flavorful sauce. I served mine with braised greens and creamy polenta. Enjoy!
Ingredients
4 veal shanks
All purpose flour
Olive oil
1 onion, peeled and chopped
2 celery stalks, chopped
1-2 carrots, peeled and chopped
2 tbsp tomato paste
2 cups white wine
2 cups crushed tomatoes
2 cups stock (chicken, veal or beef)
Small bunch of thyme
2 bay leaves
Gremolata:
1 cup parsley, chopped
Zest of 1 lemon
2 garlic cloves minced
Preparation
Preheat oven to 325 degrees.
Heat a dutch oven over medium heat (or other heavy-bottomed pot).
Lightly flour the shanks and brown them in batches in 1 tbsp oil. Set aside.
In another tbsp of oil, sauté the vegetables until soft, about 5 min.
Add the tomato paste and stir, about 3 min.
Add the wine and scrape up the bottom of the pan. Cook for 5 min.
Add the tomatoes, stock and herbs.
Add the shanks back to the pot and submerge them in the sauce.
Cover and cook for 2 to 2 1/2 hours, or until meat is tender and falling off the bone.
Occasionally check the pot to make sure there is enough liquid. Add more stock or water if needed.
Remove the meat and bone from the sauce.
Remove the marrow from the bone and stir it into the sauce.
Combine the ingredients of the gremloata.
Serve the meat on or off the bone with the gremolata garnish.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!