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Osso Buco

Beef3

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12
serves

INGREDIENTS

12 pcs. (7-8 lb.) Cross-Cut Veal Shanks, 1½ inches thick (IMPS/NAMP 338)
1/4 cup olive oil
2 tsp. salt
2 cups chopped onions
1 cup finely chopped carrots
2 tbsp. plus 2 tsp. minced fresh garlic, divided
3-1/4 cups canned plum tomatoes, undrained, crushed
2 cups dry white wine
2 tsp. dried basil leaves
2 tsp. dried oregano leaves
1/4 cup chopped fresh parsley
2 tbsp. lemon zest

INSTRUCTIONS

  1. 1
    Brown veal shanks in oil in batches. Remove shanks from pan; season with salt.
  2. 2
    Sauté onions, carrots and 2 tbsp. garlic in drippings in same pan 6 to 8 minutes or until tender. Stir in tomatoes, wine, basil and oregano; return shanks to pan. Bring to a boil; cover tightly. Cook in 325°F oven 1½ hours or until veal is tender.
  3. 3
    Remove shanks from pan; keep warm. Degrease cooking liquid; reduce until slightly thickened. Keep warm.
  4. 4
    For Gremolata: Mix parsley, lemon zest and 2 tsp. garlic.
  5. 5
    For each portion: Plate 1 shank topped with ¼ cup sauce. Sprinkle with 2 tsp. Gremolata.

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preparation methods
Meals/Courses
cuisines European, Italian
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