OSSO BUCO

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Loosely translated from Italian, osso buco means "bone with a hole." The meat that circles the bone is sweet and tender; the marrow inside the bone is creamy and rich.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 21

3 tablespoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons salt
2 teaspoons freshly ground black pepper
4 veal shanks, tied to secure meat to bone
1 cup dried porcini mushrooms
1 dried bay leaf
1 sprig fresh rosemary
2 sprigs fresh thyme
3 fresh sage leaves
3 fresh sprigs flat-leaf parsley
Zest of half a lemon, cut into long strips, pith removed
10 whole black peppercorns
2 medium carrots, peeled and chopped into 1/4-inch pieces
1 stalk celery, chopped into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
2 canned plum tomatoes, crushed
1 1/4 cups dry white wine
1 1/2 cups Homemade Beef Stock
Sauteed Broccoli Rabe
Soft Polenta

Steps:

  • Heat oven to 275 degrees. In a 7-quart flameproof casserole or Dutch oven over medium to medium-low heat, heat vegetable oil until hot but not smoking. In medium bowl, combine flour, salt, and pepper. Coat each veal shank well with flour; tap off excess. Working in batches if necessary to keep veal shanks from touching at all, add shanks (they should sizzle the moment they hit the pan). Cook until well browned on all sides, 10 to 15 minutes; do not rush. Remove the veal shanks from the casserole, and set aside.
  • Meanwhile, in a small saucepan, bring 2 cups water to a boil. Remove from heat, add dried mushrooms, and let stand until softened, about 20 minutes. Strain mushrooms, reserving 1/2 cup soaking liquid.
  • Prepare bouquet garni: Tie bay leaf, rosemary, thyme, sage, parsley, lemon zest, and peppercorns together in a piece of cheesecloth. Add carrots, celery, and onion to casserole; cook until softened and lightly browned, 8 to 10 minutes. Add tomatoes, wine, stock, mushrooms with soaking liquid, and bouquet garni.
  • Return browned shanks to casserole; stir gently to combine. Bring to a simmer, cover, and place in the oven; cook until meat is very tender, about 2 1/2 hours. Check occasionally to ensure a gentle simmer; adjust heat or height of rack as needed.
  • Transfer shanks to a platter, and cover with foil to keep warm. Set casserole over medium heat; simmer until sauce is thickened, about 15 minutes. Return shanks to casserole just to heat and coat with sauce. Serve hot with broccoli rabe and polenta

miki getu
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This was the best osso buco I've ever had. Thank you for sharing this recipe!


Yasmin Fatai
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I'm not a big fan of osso buco, but this recipe changed my mind. It was absolutely delicious.


Vuai Haji
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This osso buco was so good, I could have eaten the whole pot myself!


Moon Mughal
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This recipe is a keeper! I will definitely be making this again and again.


Nordia whitely
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I made this for a dinner party and it was a huge success. Everyone loved it!


Xtylish Boy
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The recipe was easy to follow and the osso buco turned out delicious. I would definitely recommend this recipe.


M Salman Latif
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This was my first time making osso buco and it was surprisingly easy. The dish was a big hit with my guests.


Aferdite Hamiti
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I've made this recipe several times and it always turns out great. My family loves it!


Seon Deonarine
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The meat was a bit tough, but the sauce was delicious.


hossain molla
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I followed the recipe exactly and the osso buco turned out perfectly. The gremolata was a nice touch and added a brightness to the dish.


Hundessa Gutema
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This osso buco recipe was a hit with my family! The meat was fall-apart tender and the sauce was rich and flavorful. I will definitely be making this again.


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