Osso Buco
Directions
- 1Coat the shanks in a mix of flour, salt, and pepper. Make two to three slices on the outside membrane so they don't curl up when you cook them.
- 2Sear the shanks until golden brown.
- 3Deglaze with red wine, saving the reduction for later.
- 4Sweat your vegetables, then add garlic, bay leaves, thyme, and crushed tomatoes.
- 5Put the shanks back in the pan, topped off with the wine reduction and beef stock.
- 6Simmer for 2.5-4 hours, depending on whether you are using veal or beef shanks.
- 7Strain the sauce and simmer the uncovered shanks until the sauce thickens.
- 8Strain again, folding in some butter to make your final glaze.
- 9Top with a gremolata of parsley, garlic, and lemon.
Ingredients
- 3 veal or beef shanks
- 0.5 cup flour
- 1 salt
- 1 pepper
- 1 cup red wine
- 1 carrot
- 1 onion
- 2 celery stalks
- 2 tbsp tomato paste
- 2 cloves garlic
- 2 sprigs thyme
- 2 bay leaves
- 1 cup tomatoes
- 1 qt beef stock
- 2 tbsp butter
- 1 parsley
- 1 lemon zest
Equipment
knifebaking sheetlarge pantongswooden spoonstrainersmall bowl
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