Osso Bucco Fit for a Queen!
Put some lovin’ in your oven! This fabulous dish gets its rich flavor from slowly brazing the veal until the meat is so tender, it literally falls off the bone with the touch of your fork. As it cooks, the aromas of the fresh herbs, earthy vegetables, and wine fill the kitchen. In fact, you may have to keep yourself busy by reading this cookbook until the timer goes off , lest you dig in before it’s done. Seriously, if you have never tried osso bucco, this is your chance! It takes a little more time—and expense—to cook than other dishes, but it’s completely worth it. Traditionally osso bucco is served over risotto, but we like it best over a bed of mashed potatoes or cooked white rice. So go ahead and treat yourself, you deserve it. If you’re not keen on veal, you can use lamb instead.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Put the flour on a plate and season it with salt and pepper. Pat the shanks dry with paper towels. Dredge each shank in the seasoned flour, making sure to shake off any excess flour. Heat the vegetable oil in a heavy Dutch oven or large sauté pan set over high heat until just smoking. Working in batches so as not to crowd the pan, place shanks in the oil in a single layer. Cook the shanks until browned on each side, about 4 minutes per side. Remove the shanks from the pan and set aside.
Step 3
Reduce the heat to medium high, then add the butter, carrots, celery, and onion to the pan and sauté for about 8 minutes or until the vegetables begin to soften. Add the garlic and sauté for 2 more minutes.
Step 4
Meanwhile, make a bouquet garni: place the thyme, bay leaves, and rosemary on a square of cheesecloth, gather the corners at the top, and tie the cloth closed with some kitchen twine. Add the bouquet garni to the sautéed vegetables. Increase the heat to high and add the wine. Bring the mixture to a boil and cook, making sure to scrape up the browned bits at the bottom of the pan, until the liquid is reduced by about half, about 10 minutes. Add the tomato paste and stir to combine.
Step 5
Return the shanks to the pan and add the stock and diced tomatoes. Cover the pan and place it in the oven. Now, go make yourself a cocktail and wait. This dish will need to braise for 1 1/2 to 2 hours or until the meat is super-tender and falling off the bone. Check on it occasionally to make sure there’s enough liquid in the pan. The shanks should be submerged in liquid by about three-fourths of the way up the shank. If the pan dries out some, just add more stock. Flip the shanks a couple of times during cooking so that both sides sit in the amazing juice for a while.
Step 6
The meat is done when it is falling off the bone. Transfer the shanks to a serving platter. Remove the bouquet garni and discard. Spoon the liquid from the pan over the shanks and sprinkle with the parsley and lemon zest.
note
Step 7
Sandy’s first restaurant job out of culinary school was at a locally owned restaurant here in Austin called Jeffrey’s. This restaurant has a fabulous reputation and Sandy was lucky enough to work with amazing chefs who inspired and challenged her in the kitchen and taught her many invaluable lessons. One of her most vivid memories of working there was the excitement around the addition of osso bucco to their menu each fall. Rich and decadent, it was only around for a limited time. Our osso bucco recipe is a nod to the talented crew at Jeffrey’s.
