OSSO BUCCO RECEIPE
Serving size: 4-6
- 4 pounds veal, beef or lamb shanks cut in 2 inch slices
- ¼ cup flour, salt, and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, chopped
- 1 carrot, chopped
- ½ bottle dry white wine
- A 14.5-ounce can plum tomatoes, chopped
- 2 garlic cloves, chopped
- Grated zest of 2 oranges
- 1 cup stock, more if needed
Heat the oven to 350°F. Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
Lower the heat to medium, add the onion and carrot to sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the shank slices in this sauce – the liquid should come at least half way up the sides. Cover the pan and bring it to a boil.
Braise the shanks in the oven until the meat is very tender and falling from the bone. 1 ½ to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
For the Gremolata
3 or 4 garlic cloves
bunch of flat-leaf parsley
grated zest of 2 lemons
For the gremolata, chop the garlic; pull parsley leaves from stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. IT can be served separately from the osso buco for guests to help themselves, or sprinkled on the dish just before it goes to the table.