Osso Buco

Name: Osso Buco
Total time: 7200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 salt; 3 lb veal shank; 1 ground black pepper; 3 tbsp olive oil, extra virgin; 1 stick carrot; 1 stick celery; 1 small chopped onion; 1 sprig fresh thyme; 1 sprig fresh rosemary; 1 clove garlic; 1 bunch Italian parsley; 1 cup dry white wine; 1 can tomato paste; 1 can chicken broth

frances.cottrell @cook_3320867

Fennville, Michigan

I make sure that I finely chop all of my veggies so my sauce isn't chunky.

frances.cottrell @cook_3320867

Fennville, Michigan

I make sure that I finely chop all of my veggies so my sauce isn't chunky.

Saved

Ingredients

2 hours

2 servings

1salt
3 lbveal shank
1ground black pepper
3 tbspolive oil, extra virgin
1 stickcarrot
1 stickcelery
1 smallchopped onion
1sprig fresh thyme
1sprig fresh rosemary
1 clovegarlic
1 bunchItalian parsley
1 cupdry white wine
1 cantomato paste
1 canchicken broth

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Steps

2 hours

1

Using kitchen twine, tie around each shank to keep tight against bone while cooking, and season with salt and pepper.
2

Heat oil in pot, until hot. Carefully add shanks (pat them dry to lessen chance of hot oil spitting) and sear on both sides until brown.
3

Remove from pan and reserve.
4

Sautee carrots, celery, onion and parsley in same pot, adding more oil, if necessary. Cool until onions are translucent and fragrant.
5

Add tomato paste and mix well, heating thoroughly.
6

Add wine and broth, stirring to ensure that the tomato paste dissolves completely.
7

Tie thyme, rosemary, and garlic in cheesecloth and add to broth. Bring broth to a boil.
8

Reduce to a simmer and place shanks, with juices, in broth. Cover and simmer for at least an hour and a half to two hours, or until meat is tender.
9

Continue to add more broth throughout cooking to ensure shanks are covered 3/4 of the way. Continue testing to ensure good flavor of broth. Add additional seasoning when necessary.
10

When done, remove from pot and serve with broth. Garnish with orange zest and parsley.