Osso Buco

TOTAL TIME: 2 hr 45 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 30 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 1 cup olive oil
  • 1/2 cup flour
  • 4 each veal shanks, about 1 1/2-inches thick and each tied tightly around the middle
  • 2 cups medium diced onions
  • 1 cup medium diced carrots
  • 1 cup medium diced celery
  • 2 tablespoons chopped garlic
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a large stock pot or braising pot, add the olive oil. Season the veal shanks with salt and pepper. Season the flour with Essence.

Dredge the veal shanks in the seasoned flour, coating each side completely.

When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside.

Add the onions to the pan and saute for 2 minutes. Add the carrots and celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer.

Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat falls of the bone. Season with salt and pepper.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.