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.
On the hunt for a new favorite recipe to add to your list of staples? The team at The Westport Apartments in Norfolk, Virginia encourages you to try your hand at this delicious option.