Osso Buco
A specialty of Lombard cuisine, this Osso Buco recipe is a dish of braised, lightly-browned veal served in a with white-wine broth and with perfectly-cooked vegetables.
Ingredients
Instructions
<ol><li>Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine
This will be your bouquet garni. </li><li>For the veal shanks, pat dry with paper towels to remove any excess moisture
Veal shanks will brown better when they are dry
Secure the meat to the bone with the kitchen twine
Season each shank with salt and freshly ground pepper
Dredge the shanks in flour, shaking off excess. </li><li>In a large casserole dish, heat vegetable oil until smoking
Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side
Remove browned shanks and reserve. </li><li>In the same pot, add the onion, carrot and celery
Season with salt at this point to help draw out the moisture from the vegetables
Saute until soft and translucent, about eight minutes. </li><li>Add the tomato paste and mix well
Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. </li><li>Add the bouquet garni and 480ml of the chicken stock and bring to a boil
Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone
Check every 15 minutes, turning shanks and adding more chicken stock as necessary
The level of cooking liquid should always be about 3/4 the way up the shank. </li><li>Carefully remove the cooked shanks from the pot and place in decorative serving platter
Cut off the kitchen twine and discard
Remove and discard bouquet garni from the pot. </li><li>Pour all the juices and sauce from the dish over the shanks
Garnish with chopped parsley and lemon zest and serve. </li></ol><p><br></p>
