osso bucco

Francesco_109511

Hey guys does anybody have a good osso bucco recipe!! Thanks!!

Jane_SnP_113293

Good thing I keep some recipes from my friend working in spits n pieces. They also have an osso bucco   in their menu. 

The ingredients that you'll  have to prepare are:

1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

Cheesecloth

Kitchen twine, for bouquet garni and tying the veal shanks

3 whole veal shanks (about 1 pound per shank), trimmed

Sea salt and freshly ground black pepper

All purpose flour, for dredging

1/2 cup vegetable oil

1 small onion, diced into 1/2-inch cubes

1 small carrot, diced into 1/2-inch cubes

1 stalk celery, diced into 1/2 inch cubes

1 tablespoon tomato paste

1 cup dry white wine

3 cups chicken stock

3 tablespoons fresh flat-leaf Italian parsley, chopped

1 tablespoon lemon zest

Method:

First, place the rosemary, thyme, bay leaf and cloves in the cheesecloth and secure with twine. 

Veal shanks should be pat dry with paper towels to remove any excess moisture. Secure the meat to the bone with the kitchen twine. Then, season each shank with salt and freshly ground pepper and dredge it in flour. 

Heat vegetable oil in an oven pot. Then, add the tied veal shanks to the hot pan for about 3 minutes per side.

Add the onion, carrot and celery. Season it with salt to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard. Then, remove and discard bouquet garni from the pot. Finally, pour all the juices and sauce from the pot over the shanks and garnish with chopped parsley and lemon zest.