Osso Buco ~ Eat This Meat Immediately
Osso buco, now here's a great winters dish that is so simple to make. Most have heard of osso buco, but what is it? What literally translates as 'bone's hole' is simply an inch & a half slab of veal shank. There is a good amount of tough meat surrounding a large flat piece of bone with ample amount of rich marrow in the center. When cooked the marrow melts into the sauce leaving an open whole in the center, thus the name osso buco. Try this on a cold sunday evening laddled into a bowl of wet polenta to soak up the rich sauce. Its a good stewy dish! There are a hundred different variations of osso bucco, mostly braised. This one we did simply with the tomatoes we jarred over the summer.
Total Steps
9
Ingredients
14
Tools Needed
4
Ingredients
- 4 pieces osso buco (veal shank)
- 1 nice size carrot, chopped finely
- 1 nice onion, chopped finely
- 2 cloves garlic, smashed and skin removed
- 1 leaf bay leaf
- aromatics (e.g., rosemary, juniper berries)(optional)
- flour for dusting
- salt
- pepper
- 5 ounces canned tomatoes (skins removed) or fresh tomatoes (skins and seeds removed)
- olive oil
- butter
- white wine
- 1/2 cup water or stock
Instructions
Step 1
<a href="/DPSVTKVY">Salt </a>& pepper the osso buco & then <a href="/YZF3BZM3">dredge </a>in the flour
Step 2
In a good size casserole or <a href="/P5CFVDV7">roasting </a>pan, on med-high <a href="/XZFHRHHF">heat,</a> add a glug or 2 of olive oil & a pad of butter.
Step 3
Sauté the osso buco for 2 minutes on each side.
Step 4
Then add the vegetables & continue cooking the osso buco, <a href="/B52FHCF2">turning </a>frequently until it is nice & <a href="/HT4RHHGB">colored</a>
Step 5
Add the white wine cook until the wine is <a href="/H3TYV2MZ">reduced </a>by 2/3
Step 6
Add the tomatoes, aromatics, <a href="/Z27T5R5G">crack </a>of pepper & <a href="/DPSVTKVY">salt,</a> water or stock & bring up to a <a href="/GFSF4J5F">simmer.</a>
Step 7
Remove from stove & place in a 350 degree oven, uncovered for about an hour & half or until the centers of the <a href="/HVQ6M73G">bone </a>have <a href="/64W3NS5R">melted </a>away & the meat is falling away from the <a href="/HVQ6M73G">bone</a>
Step 8
If you need to add a little more water or stock towards the end, do so
Step 9
<a href="/Y6MVNCHX">Serve </a>over polenta, potatoes or rice to <a href="/NM2HN7TN">soak </a>up the <a href="/QDWRNXYW">juices.</a>