I love Italian food and have to tell you I have ordered Osso Bucco at almost every Italian restaurant in a 20-mile drive from our home – some good & some not so good. Some restaurant s use pork and some veal – I vote for veal.
We were at a get together and my friend Becky asked me what was my favorite recipe. I told her Osso Bucco and she asked me if I would teach her how to make it. “Graciously” I told her OK”. We make plans to cook it a couple of weeks later and Becky called to say they had out of town visitors. “Graciously” I said bring them along.
Made two trips to Costco the week before to purchase veal shanks for $9.99 a pound. -NO VEAL SHANKS. I ended up finding them at a gourmet meat market for $24.99. The Osso Bucco was delicious but $$$$$$. The next week I went back to Costco and there they were. I now have 3 packages in my freezer
- 7 tablespoons vegetable oil
- 2 large onions, finely chopped
- 1 ½ cup carrots, finely chopped
- 1 ½ cup celery, finely chopped
- 4 garlic gloves, peeled and minced
- 6-8 2-inch thick slices veal shank, tied around the middle
- 2 cups all-purpose flour
- 2 ¼ cups dry white wine
- 3 cups chicken broth
- 2 ¼ cups hand-crushed, canned, imported San Marzano Italian plum tomatoes
- 1 tablespoon minced Italian parsley
- Salt and pepper to taste
- Preheat oven to 350 F
- Heat 3-Tablespoons oil in a large, heavy-bottomed casserole or Dutch-oven over medium heat. Add the onions, carrots, and celery and sauté for about 5-minutes or until vegetables are beginning to brown. Stir in garlic and cook for another minute. Remove from heat.
- Dredge the veal in the flour, shaking off any excess.
- Heat the remaining 4 tablespoons oil in a large sauté pan. Add the veal and fry, turning once, for about 6-minutes or until meat is nicely browned. Using a slotted spoon, remove veal from pan and put on top of the vegetables in the casserole.
- Drain oil from sauté pan and return to medium heat. Add the wine and cook, stirring frequently and scraping up the brown residue from the bottom of the pan, for about 5-minutes or until wine is slightly reduced. Pour over the veal and vegetables.
- Add broth, tomatoes, parsley, and salt and pepper to the veal. The liquid should come up to the top of the veal. If it doesn’t, add additional broth.
- Bring casserole to a boil over medium-high heat. Remove from heat, then cover and bake in the oven, turning the veal occasionally, for about 2-hours or until the meat is almost falling off the bone and a rich, thick sauce has formed. If the sauce thickens too quickly, add water, ¼ cup at a time.