Osso Buco

250 mins
Serves 1
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Directions

  1. 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.
  2. 2Coat 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.
  3. 3Coat 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.
  4. 4Sear the shanks until golden brown.
  5. 5Sear the shanks until golden brown.
  6. 6Sear the shanks until golden brown.
  7. 7Deglaze with red wine, saving the reduction for later.
  8. 8Deglaze with red wine, saving the reduction for later.
  9. 9Deglaze with red wine, saving the reduction for later.
  10. 10Sweat your vegetables, then add garlic, bay leaves, thyme, and crushed tomatoes.
  11. 11Sweat your vegetables, then add garlic, bay leaves, thyme, and crushed tomatoes.
  12. 12Sweat your vegetables, then add garlic, bay leaves, thyme, and crushed tomatoes.
  13. 13Put the shanks back in the pan, topped off with the wine reduction and beef stock.
  14. 14Put the shanks back in the pan, topped off with the wine reduction and beef stock.
  15. 15Put the shanks back in the pan, topped off with the wine reduction and beef stock.
  16. 16Simmer for 2.5-4 hours, depending on whether you are using veal or beef shanks.
  17. 17Simmer for 2.5-4 hours, depending on whether you are using veal or beef shanks.
  18. 18Simmer for 2.5-4 hours, depending on whether you are using veal or beef shanks.
  19. 19Strain the sauce and simmer the uncovered shanks until the sauce thickens.
  20. 20Strain the sauce and simmer the uncovered shanks until the sauce thickens.
  21. 21Strain the sauce and simmer the uncovered shanks until the sauce thickens.
  22. 22Strain again, folding in some butter to make your final glaze.
  23. 23Strain again, folding in some butter to make your final glaze.
  24. 24Strain again, folding in some butter to make your final glaze.
  25. 25Top with a gremolata of parsley, garlic, and lemon.
  26. 26Top with a gremolata of parsley, garlic, and lemon.
  27. 27Top with a gremolata of parsley, garlic, and lemon.

Ingredients

  • 3 veal or beef shanks
  • 3 veal or beef shanks
  • 3 veal or beef shanks
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 qt beef stock
  • 1 qt beef stock
  • 1 qt beef stock
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 parsley
  • 1 parsley
  • 1 parsley
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest

Equipment

knifebaking sheetlarge pantongswooden spoonstrainersmall bowl
Osso Buco | Clip Recipe