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OSSO BUCCO

If you like veal and you have never tried Osso Bucco, you really should. It takes some time to cook, but is well worth the wait. What makes this dish special is the marrow found in the bones. Osso Buco" means "hole of bone" because this marrow provides the rich flavor to the sauce. Although very rich, it is a special treat. Traditionally, Osso Bucco is served with a Gremolata, which is a combination of chopped parsley, garlic and lemon zest that is served with the dish at the very end. I have included that in the recipe, but I don't always use it.


Posted on November 3, 2009

Makes 4 servings

Ingredientsosso bucco

2 tbsp flour

Freshly ground black pepper

4 veal shanks (osso bucco), cut into short lengths

2 tbsp olive oil

2 cloves garlic, crushed

1 large onion, chopped

1 large carrot, chopped

2/3 cup dry white wine

2/3 cup beef stock

1 (13 1/2ounces) can tomatoes

3   tbsp tomato paste

1/2 tsp sugar

Gremolata

2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon grated lemon zest

Directions

1. Preheat the oven 350°F.

2. Lightly grease a 12-cup baking dish. Combine the flour and pepper on a sheet of paper and lightly coat the meat. Shake off the excess.

3. Heat the oil in a heavy-based pan. Brown the meat on both sides over medium-high heat; drain on paper towels. Transfer to the baking dish.

4. Add the garlic and onion to the pan and cook, stirring, until just soft. Add the carrot, wine, stock, crushed tomatoes, tomato paste and sugar. Bring to the boil, reduce the heat and simmer for 5 minutes.

5. Spoon over the meat, cover with foil and bake for 2 hours. Uncover and bake for a further 30 minutes, or until tender.

 

 

 

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