We love Osso Bucco! We’ve even made it using turkey drumsticks! You can easily double the recipe if you have a bigger crowd or if you want leftovers to store. Using red wine and beef broth will make a more intense, richer sauce; depending on your mood! Both are excellent served with either polenta or Milanese rice! Having a few really tasty braise recipes on hand is a very good thing in my opinion!
Makes 4 – 5 Servings
4 or 5 meaty veal shanks, about 3 lbs. (cut for Osso Bucco)
¼ cup unbleached flour
1 Tbsp. EVO or more for browning veal
1 ½ Tbsp. unsalted butter
1 medium onion, halved lengthwise & thinly sliced
½ small carrot, finely chopped
½ stalk celery, finely chopped
1 garlic cloves, finely chopped
½ cup dry white or red wine
½ cup chicken or beef stock (see below) or tinned broth
16 oz. whole Italian tomatoes with juice, chopped
½ cup Kalamata or large green Greek olives, pitted, halved
¾ tsp. fresh thyme leaves
1 fresh Italian (flat-leaf) parsley sprigs
1 small bay leaf
1 strip fresh lemon zest (2 x ½”), cut crosswise into fine julienne
½ tsp. salt, or to taste
¼ tsp. freshly ground black pepper
(opt. but good) 2 oz. finely chopped pancetta and 2 tsp. fresh rosemary, finely chopped
1 ½ Tbsp. chopped Italian (flat-leaf) parsley
½ large garlic clove, minced
1 tsp. finely grated fresh lemon zest
Just before the Osso Bucco is finished cooking, combine Gremolata ingredients in a small bowl.
Make the Osso Bucco:
Preheat oven to 325 F. (if you are using a braising pan such as a Staub or Le Creuset 300F would be sufficient)
Heat EVO and 1 Tbsp. butter in a large, deep, ovenproof skillet or pot, over medium heat until foam subsides. Meanwhile pat meat dry and season with salt and pepper. Place the flour into a plastic bag. Add them, 2 at a time, shaking until they are coated. Remove from the bag, shake off excess flour, then brown the pieces well, approximately 5 – 6 minutes per side. Remove to a plate as they are browned.
Reduce heat to medium-low, add remaining 1 ½ tsp. butter, to pot, allow to get hot then add the onions, carrot, celery and garlic, cook, stirring, until onions are pale golden, about 5 minutes. Add remaining ingredients to the pan in 1 layer and return to a simmer. Cover pot and braise meat in the middle of the preheated oven until very tender, about 2 ½ hours, turning the Osso Bucco over after half the cooking time and checking to see if you may need to add a bit more stock.
Remove parsley sprigs and bay leaf, discard; skim any fat that has accumulated and discard. Serve the Osso Bucco sprinkled with the gremolata.
Helpful link to Milanese Rice. And to Creamy Polenta. And to Making Stock.