Considered to be a part of the Lombard regional cuisine of Northern Italy, Osso Buco has become an American winter favorite of many people. Made with fork-tender veal shanks, this dish is typically served with pasta or polenta for a soul-satisfying supper. Check out this delicious recipe below!
• 3/4 cup all-purpose flour
• Kosher salt and freshly ground pepper, to taste
• 6 veal shanks, each 8 to 10 oz.
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, coarsely chopped
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 2 Tbs. tomato paste
• 1 cup dry red wine
• 2 Tbs. veal demi-glace
• 1 can (14 oz.) diced tomatoes, drained
• 3 cups chicken or beef stock
• 2 Tbs. chopped fresh thyme
• Chopped fresh flat-leaf parsley for garnish
• Pasta or polenta for serving
1. Preheat an oven to 325 degrees F.
2. Put the flour in a wide, shallow bowl, and season with salt and pepper. Dredge the veal shanks in the flour, coating evenly, and shake off the excess flour.
3. In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the veal shanks, turning once, 8 to 10 minutes per side. Transfer to a plate.
4. Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add the wine and stir to scrape up the browned bits.
5. Increase the heat to high, add the demi-glace, tomatoes, stock, thyme, and veal, and bring to a boil. Cover the pot, transfer to the oven and cook until the veal is fork-tender, 2 to 2 1/2 hours.
6. Skim the fat off the sauce. Adjust the seasonings with salt and pepper. Garnish with parsley. Serve the veal and sauce with pasta or polenta.
Cook up something delicious tonight with this special recipe provided to you by Shadow Bend Apartments in Corpus Christi, Texas, and put our expansive kitchens to good use!