I love Osso Bucco! We have even made Osso Bucco using turkey drumsticks! You can easily double the recipe if you have a bigger crowd or if you want lots of leftovers to store in the fridge. Using red wine & beef broth will make a more intense, richer sauce; depends on your mood! Both are excellent served with either polenta or Milanese rice!
Makes 4 – 5 Servings
4 or 5 meaty veal shanks (cut for Osso Bucco), about 3 lbs.
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** 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 & 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 baking, combine Gremolata ingredients in a small bowl. Sprinkle over the Osso Bucco just before serving.
Make the Osso Bucco:
Preheat oven to 325 F.
Pat veal dry & season with salt & pepper. Place the flour into a plastic bag. Add the veal shanks, 2 at a time & shake until they are coated. Remove from the bag & shake off excess flour. Heat EVO & 1 Tbsp. butter in a large, deep, ovenproof skillet or pot, over medium heat until foam subsides, then brown the veal well for 5 – 6 minutes per side. Remove the veal to a plate as it is browned; reduce heat to medium-low, add remaining 1 ½ tsp. butter to pot along with onions, carrot, celery & garlic & cook, stirring, until onions are pale golden, about 5 minutes. Add remaining Osso Bucco ingredients to the pan in 1 layer & return to a simmer. Cover pot & braise veal in the middle of the preheated oven until very tender, about 2 ½ hours, turning over the Osso Bucco after half the cooking time & checking to see if you may need to add a bit more stock. Remove parsley sprigs & bay leaf, discard; skim any fat that has accumulated & discard.
**If you would like to make the rice, please go to Milanese Rice.
**If you would like to make the polenta, please go to Creamy Polenta.
**If you would like to make your own stock, please go to Making Stock.