Warm and Cozy Traditional Osso Buco
Winter = slow cooking! It is that time of year where having a pot simmering on the stove top or the oven baking away provides a bit of appreciated warmth, yummy smells and of course delicious and nourishing food. Osso Buco is a traditional favourite when it comes to slow cooked comfort food. The classic flavours of celery, carrot, onion, tomato paste and a splash of winer combine to provide that rich meaty flavoured sauce known and loved in Italian food.
Jump on our specials bandwagon this week and give this traditional classic a go.
Serve with Polenta, mash or even rice.
What You Need:
1 sprig fresh rosemary
1 tsp fresh thyme
2 dry bay leaves
2 whole cloves
Kitchen twine, for tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest
What To Do:
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.
In a large Dutch oven pot, heat vegetable oil. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks.
In the same pot, add the onion, carrot and celery. Season with salt to taste. Saute until soft and translucent. 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. Add the herbs and 2 cups 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.
Carefully remove the cooked shanks from the pot and place in a pretty serving platter. Cut off the kitchen twine and discard.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
Recipe inspired by GIADA DE LAURENTIIS