4 lbs. Veal Shanks, cut crosswise 1 1/2'' thick, with bone and marrow intact
1/2 stick stick unsalted butter
1/3 cup extra virgin olive oil
4 pint large brown onions, peeled and thinly sliced
1 pint grape or cherry tomatoes, halved
1 tablespoon fresh thyme leaves
1/2 cup all purpose unbleached flour
Kosher salt and cracked black pepper, to taste
3 bay leaves
4 cloves of garlic, peeled and minced
3 cups beef or veal stock
2 tablespoons orange zest, grated
1/4 cup parsley, chopped
Directions:
In a large skillet, heat 2 tbsp. of unsalted butter and 2 tbsp. olive oil. Add onions, and cook over medium heat until onions are very soft and lightly colored, stirring often.
Add tomatoes and thyme and sauté for one minute. Transfer onion mixture to a large roasting pan or a casserole dish large enough to hold veal shanks in a single layer, and set aside.
Preheat oven to 350ºF. Return skillet to medium heat, and add remaining butter and olive oil. Flour veal shanks, season with salt and pepper, and add to skillet. Raise heat to medium-high, and sauté meat until it is golden brown on both sides. With a slotted spoon, transfer shanks to baking dish, placing meat over onion mixture.
Add bay leaves, garlic, and 2½ cups of veal stock, to skillet, and scrape up any bits on bottom of the pan. Pour liquid over the veal shanks, and season to taste with salt and pepper. Cover dish with aluminum foil or a lid and bake for 3 hours.
Test for doneness, and add remaining stock if most of the liquid has evaporated. Cook another 30 minutes, or until Osso Buco is fully cooked. Serve Osso Buco with grated orange zest and finely chopped parsley.
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Osso Buco
Serves 4
Ingredients:
4 lbs. Veal Shanks, cut crosswise 1 1/2'' thick, with bone and marrow intact
1/2 stick stick unsalted butter
1/3 cup extra virgin olive oil
4 pint large brown onions, peeled and thinly sliced
1 pint grape or cherry tomatoes, halved
1 tablespoon fresh thyme leaves
1/2 cup all purpose unbleached flour
Kosher salt and cracked black pepper, to taste
3 bay leaves
4 cloves of garlic, peeled and minced
3 cups beef or veal stock
2 tablespoons orange zest, grated
1/4 cup parsley, chopped
Directions:
In a large skillet, heat 2 tbsp. of unsalted butter and 2 tbsp. olive oil. Add onions, and cook over medium heat until onions are very soft and lightly colored, stirring often.
Add tomatoes and thyme and sauté for one minute. Transfer onion mixture to a large roasting pan or a casserole dish large enough to hold veal shanks in a single layer, and set aside.
Preheat oven to 350ºF. Return skillet to medium heat, and add remaining butter and olive oil. Flour veal shanks, season with salt and pepper, and add to skillet. Raise heat to medium-high, and sauté meat until it is golden brown on both sides. With a slotted spoon, transfer shanks to baking dish, placing meat over onion mixture.
Add bay leaves, garlic, and 2½ cups of veal stock, to skillet, and scrape up any bits on bottom of the pan. Pour liquid over the veal shanks, and season to taste with salt and pepper. Cover dish with aluminum foil or a lid and bake for 3 hours.
Test for doneness, and add remaining stock if most of the liquid has evaporated. Cook another 30 minutes, or until Osso Buco is fully cooked. Serve Osso Buco with grated orange zest and finely chopped parsley.
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