Italian Osso Buco - The Granny-in-laws recipe

Authentic Italian Osso Buco Recipe

Osso Buco is one of those Italian recipes that everyone knows. Maria and I have tried a lot of recipes over the years and most of them haven't been great.

When we were sent the one below I thought..mmm.. Another Osso Buco recipe!

Maria and I fired up the oven and got cooking. Surprise! The result was great.

I ate the first plate and loved it!

Had a second to confirm it.

By the third plate I knew we had found our osso buco recipe!

Before I get to the recipe have a look at our Italian gourmet food page for some great Italian products - from wine to cheeses and lots in-between.

Authentic Italian Osso Buco

Ingredients

8 Large Veal shanks, patted dry

Salt and Pepper, to taste

Flour

7 Tablespoons Unsalted butter

3 Tablespoons Olive oil

1−1/2 Cup Dry white wine

1−1/2 Cup Onion, finely chopped

3/4 Cup Carrots, finely chopped

3/4 Cup Celery, finely chopped

1 Teaspoon Garlic, minced

4 Cup Beef broth

1−1/2 Cup Plum tomatoes, chopped

Bouquet garnish (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf)

1/2 Teaspoon Salt

1/2 Cup Fresh parlsey, minced

2 Teaspoon Lemon zest

1 Teaspoon Garlic, minced

Instructions

1) Season the veal shanks with salt and pepper and cover in the flour, shaking off excess.

2) In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil at moderate to high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl.

3) In a flameproof casserole dish just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod−low heat, stirring occasionally, until the veggies are softened.

4) Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garnish (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over moderately high heat.

5) Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender.

6) Transfer the veal to an oven proof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat.

7) Boil for around 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3−4 more times, for 10 minutes or until the shanks are glazed.

7) In a bowl, stir together the parsley, zest, and garlic. Sprinkle over the shank.

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