Osso Buco Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 4-6 pieces veal osso bucco shanks (1 per portion), tied with kitchen string
- Salt and pepper
- 1 large carrot, peeled and chopped
- 2-3 small ribs celery and leafy tops, chopped
- 1 onion, chopped
- 1/2 teaspoon fennel seeds
- 5 cloves garlic, finely chopped, divided
- 2 large fresh bay leaves
- 2 tablespoons fresh thyme (5-6 stems), chopped
- 2 tablespoons fresh rosemary (a couple of springs), finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 cup dry white wine
- 2 cups chicken stock
- 1 pinch saffron threads
- 1 can diced tomatoes (15 ounces), in juice
- Zest and juice of 1 orange, divided
- A couple of pinches red pepper flakes
- Zest of 1 lemon
- 1/4 cup flat leaf parsley leaves, finely chopped
- 1/4 toasted pistachio nuts or pine nuts, finely chopped or processed into crumbs
- Crusty bread for mopping
Directions
- Pre-heat the oven to 375ËF. Heat extra virgin olive oil, two turns of the pan, in a large, heavy Dutch oven over medium-high to high heat. Season the veal shanks with salt and pepper and brown them all over, turning occasionally, 12-15 minutes. Remove the meat to a large plate.
- Add the carrot, celery and onion to the pot and stir for 3-4 minutes. Then add in the fennel, four cloves of garlic, bay leaves, thyme, rosemary, salt and pepper and stir a minute more. Sprinkle the flour over the vegetables and stir another minute more. Add the wine and deglaze the pot, scraping and stirring for 1 minute. Stir in the chicken stock and saffron, followed by the tomatoes. Reserve the zest of the orange and add its juice to the sauce. Scrape down the pot and settle the meat into pot. Cover and transfer to oven. Cook for 2 hours, turning the meat once about mid-way through the cook time.
- When the meat is about ready to come out of the oven, combine orange zest on board with zest of 1 lemon. Finely chop the parsley and combine with remaining finely chopped garlic, zest and chopped or processed nuts to make a gremolata.
- Remove the meat from oven. Split the crusty bread and place in oven to warm through. Remove the shanks from the pot to a platter and cut off the kitchen string. Place the pot over medium-high heat, fish the bay leaf out of the sauce and whisk to combine and thicken, 4-5 minutes.
- Serve the shanks in shallow bowls topped with chunky sauce and some of the gremolata. Serve the crusty bread for mopping alongside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 5 servings | |
| Calories 174 | |
| Calories from Fat 82 | 47% |
| Total Fat 9.29g | 12% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 281mg | 12% |
| Potassium 415mg | 12% |
| Total Carbs 12.66g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.83g | 3% |
| Protein 2.96g | 5% |
