Osso Bucco is definitely a comfort dish, but with a hint of sophistication. It certainly is not an everyday dish, but fits right in for a Sunday family get together or dinner with friends. I have served it with pasta, Ricotta filled ravioli, and a friend has served it with mash.
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Comfort food, Delicious, Elegant, Fine Food, Flavor, One Pan Dinner, Saucy, Slow Cooked/Braised, Spring
2 hrs 25 min
2 hrs 25 min
Degree of Difficulty
Salt and freshly ground black pepper
3tbspnall-purpose-flour to dredge the veal shank
2smallcarrotspeeled and chopped
1 - 2bay leaves
1/2cantomato paste (or 2 lg tablespoons)
1canchopped canned tomatoes
1grated lemon rind
Gather all ingredients before starting recipe.
Heat 1 tablespoon of olive oil over high heat in a medium saucepan large enough to allow the 3 shanks to fit in a single layer.
Spoon 2 or 3 tablespoons of flour on parchment paper; sprinkle kosher salt on both sides of veal shank, then grind fresh pepper on each side and lastly coat each shank in flour.
Add floured veal shanks to saucepan when the oil is hot.
Sear each side over high heat for 3-4 minutes per side, or until nicely browned.
When both sides have been seared, remove to a platter and reserve.
Reduce heat to medium high and add chopped onion, celery and carrots to saucepan and stir to coat the vegetables evenly with the remaining 1 tablespoonful of oil; cook until the vegetables begin to color and become soft, about 5-7 minutes.
Add chopped garlic and white wine to vegetables and cook to reduce by a third, maybe 4 or 5 minutes.
Return seared veal shanks to saucepan.
Add chopped canned tomatoes, tomato paste and beef stock.
Cover with a lid propped open with a spoon and simmer on low heat for 1 1/2 to 2 hours.
Once the shanks are tender, serve with pasta or ravioli on the side.
Remove shanks from sauce and set aside.
Pour sauce into a blender and pure.
Pass pure through a fine sieve.
And return the sauce to the sauce pan to reheat before serving.
Remove bones and unwanted fat from the shanks.
And return the meat to the fine sauce.
Serve in a rim soup bowl using a base of 5-6 cheese ravioli, topped with veal shank and sauce. Top the dish with chopped parsley and grated lemon rind.
When I first started cooking this dish, I was very influenced by French cooking techniques, including putting most sauces through a fine sieve or a chinois. This is a method used to produce velvety smooth sauces. I show the procedure for this finishing method at the end of this recipe but honestly, I have not done this in quite some time. Recently, I have been serving this wonderful dish in a more rustic style, the taste is just as good, it looks delicious, and it saves about 10 minutes overall.