I am in Arvada Colorado and order my veal shanks through Edwards Meats. Where ever you live, you will need to contact your local butcher and pre order your veal shanks, they are usually a specialty item. These in the photo are a 2 inch center cut. With Osso Buco its all about low & slow, braising is the best way to cook veal shanks. When you serve them, the meat literally falls off the bone.
It is important to brown the shanks as well as the vegetables to create as much flavor as possible. Also make sure that all your product is covered at least three quarters by liquid, this keeps the meet nice and tender. Also the liquid needs to be nice and hot, and your pan covered before going into the oven.Print
Bella’s Osso Buco
Perfect traditional Italian dish to serve for fall & winter.
- Prep Time: 1/2 hour
- Cook Time: 3 hours
- Total Time: 4 hours
- Yield: 8
- Category: Entree
- Method: Braising
- Cuisine: Italian
8 veal shanks ( Edwards Meats)
Sea salt and freshly ground pepper
6 tablespoons olive oil
6 carrots rough chop
6 celery ribs rough chop
2 onions rough chop
2 garlic cloves
3 bay leaves
4 cups low sodium beef broth
2 tablespoons veal demi glaze ( Edwards Meats)
1 cup dry red wine
One 15-ounce can diced Italian tomatoes
Two lemons zested
3 minced garlic cloves
bunch of flat-leaf parsley minced
Preheat the oven to 350°. Season the veal shanks with salt and pepper. In a very large, deep skillet, heat 3 tablespoons of the olive oil until nice and hot. Working in batches, cook the veal over moderately high heat until browned and caramelized on both sides. Transfer the veal shanks to a large roasting pan.
Add the remaining 3 tablespoons of olive oil to the skillet. Add the carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 10 minutes. Add the red wine, demi glaze, beef broth, diced tomatoes and fresh herbs and bring to a boil. Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven. Braise the shanks for about 2 1/2 to 3 hours, until very tender.
Meanwhile, in a small bowl, mix lemon zest, parsley and the 2 minced garlic cloves. Lightly season the gremolata with salt and pepper.
Transfer the veal shanks to a baking sheet and cover with foil. Put back in the oven on low. Carefully strain the cooking liquid into a large bowl. Pour the cooking liquid back into a medium sauce pan and boil over high heat until it is reduced by half, about 20 minutes. Season the sauce with salt and pepper if needed. Plate the osso buco over potatoes, polenta or risotto. Spoon the sauce on top and sprinkle lightly with the gremolata.
This same method of braising can be used with lamb or pork shanks and short ribs. I love Osso Buco served with saffron or truffle risotto, parmesan whipped potatoes or creamy polenta.
Keywords: #ossobuco #braising #bellabistrorecipe #edwardsmeats #italiancookig