Traditional Osso Buco Recipe
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"This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish."
Original recipe yield: 4 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 1 Hour 30 Minutes
- Ready In:
- 1 Hour 50 Minutes
- Servings:
- 4
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Traditional Osso Buco INGREDIENTS:
- 2 pounds veal shanks, cut into short lengths
- 1/4 cup all-purpose flour
- 1/4 cup Butter
- 2 cloves garlic, crushed
- 1 large onion, chopped
- 1 large carrot, chopped
- 2/3 cup dry white wine
- 2/3 cup beef stock
- 1 (14.5 ounce) can diced tomatoes
- salt and pepper to taste
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- 1/2 cup chopped fresh parsley
- 1 clove garlic, minced
- 2 teaspoons grated lemon zest
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Traditional Osso Buco DIRECTIONS:
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.
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