Osso buco is classic Italian comfort food, an oven-braised dish of fork-tender veal shanks with a gremolata topping, traditionally accompanied with creamy risotto.
6 veal shanks
1/2 cup all purpose flour
4 tablespoons butter
1/4 cup olive oil
Kosher or sea salt and freshly ground black pepper, to taste
1 large onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 cup white wine
1 cup each chicken and beef stock or broth
2 bay leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 teaspoon finely minced garlic
4 to 6 anchovies, minced (optional)
- Preheat oven to 300°F (150°C).
- Dredge veal shanks in flour and sauté in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole.
- In the pan drippings, sauté onion, carrots, celery and garlic for about six minutes or until softened but not browned.
- Add wine and reduce until it almost evaporates. Add stocks and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole.
- Cover and bake on middle rack of oven for 1 1/2 hours. Five minutes before end of baking time, add the Gremolata topping.
- For Gremolata Topping: Combine all ingredients together in small bowl and sprinkle on top of the osso buco.
Makes 6 servings.