Traditional Osso Buco
4 veal osso buco shanks
2 cups homemade chicken stock plus extra or organic/free-range type broth, such as Pacific brand
1 can Bella Terra organic crushed tomatoes (14 oz.) or 1 jar of tomato paste (7 oz.)
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
4 large cloves garlic, minced
½ cup flat leaf parsley
1 Tbs fresh thyme leaves
2 cups dry red wine (cabernet or zinfandel)
¼ cup fresh basil, finely chopped
2 bay leaves
1 tsp kosher salt or sea salt
¼ tsp fresh ground pepper
All-purpose flour for dusting
Cotton kitchen string
2 small cloves or 1 big clove garlic, put through garlic press or finely minced; transfer to small fine strainer; rinse under hot water, then refresh by rinsing under cold water; drain well.
¾ cup chopped flat leaf parsley (about 1 bunch)
¼ cup chopped fresh basil
½ cup roasted pine nuts (put in toaster oven on tray, and watch closely about 7 minutes at 300°)
½ tsp sea salt
¼ tsp freshly ground pepper to taste
2 tsp prepared horseradish
Zest of 1 lemon
Osso Buco Instructions:
1. In heavy saucepan on top of stove, add chicken stock, red wine, tomato paste or crushed tomatoes, salt and pepper.
2. Simmer and reduce over low while continuing with the rest of the recipe. Turn off when when reduced by half.
3. Season each shank with salt and pepper, and dust each with flour.
4. Tie cotton kitchen string around each shank.
5. Preheat large heavy skillet over medium heat on top of stove.
6. Once skillet is hot, add enough olive oil to coat bottom.
7. Add veal shanks, and brown on all sides; set aside.
8. In same skillet, add diced onions, carrots and celery. Season with salt and pepper, and sauté until translucent and lightly browned.
9. Add all herbs and garlic to skillet; sauté for 1 minute.
10. Add shanks back to skillet. Add broth, wine, tomato mixture and reduce heat to low.
11. Continue to braise* (simmer) on top of stove, on low heat, until veal is very tender and begins to fall off the bones (approximately 2 to 3 hours). Check shanks periodically, and add more chicken stock if needed.
11. Preheat oven to 325°. Transfer all shanks and contents of skillet to oven-proof baking dish and braise* (bake) in oven until tender (approximately 2 to 3 hours) until meat is very tender and begins to fall off the bones. Check shanks periodically, and add more chicken stock if needed.
11. Transfer all shanks and contents of skillet to slow cooker and braise* (cook) on low all day or cook on higher setting for shorter amount of time until meat is very tender and begins to fall off the bones. Check shanks periodically, and add more chicken stock if needed.
12. Ladle into bowls, top with gremolata and serve along side: risotto, potato puree, pasta and polenta.
This can be prepared up to 3 days in advance. Just cool and refrigerate, and reheat by simmering over low heat for about 30 minutes until hot.
*Braise means to slow cook in liquid, typically using lower heat temperatures.
1. Place garlic, parsley, basil and toasted pine nuts in food processor.
2. Pulse a couple of times.
3. Remove from processor, and put into small bowl. Add salt, pepper, horseradish and lemon zest. Mix together with fork. If you don not have food processor, you can place all ingredients on cutting board and roughly chop with sharp chef’s knife. Serve as condiment on top of ossobucco.