Braised Veal Osso Bucco With Olives

Osso Bucco With Tomatoes, Olives And Gremolata

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

Garnish: Gremolata

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.

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