Prep Time 15 mins. Cook Time 2 hrs 15 mins. Total Time 2 hrs 30 mins. Course Main Course. Cuisine Italian. Servings 2 people. Calories per serving kcal. Author: Julia.
Instructions Season osso buco veal shanks with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate. To the same skillet add diced onion, carrots, garlic.
Add white wine and water, add chicken bullion cubes, mix everything on high heat until chicken bullion cubes dissolve.
Add fresh thyme and stir in. Note: If you like, at this point you can use a kitchen string to tie around each veal shank which will help to hold it together during the 2 hour cooking time. Make sure the veal shanks sink in the sauce and touch the bottom of the skillet, with the sauce rising to the sides of each veal shank.
Place 2 large whole sprigs of rosemary around Osso Buco veal, and sink them in the sauce. You will later remove them so keep them whole.
Simmer for 2 hours, occasionally checking to make sure the heat is low enough and that the liquid does not evaporate too much and to check on the softness of the veal. In the end, the liquid should be reduced. If not, increase heat until the sauce reduces and thickens. Season with salt if needed. Top veal with chopped parsley and garlic. Nutrition Information.
Amount per Serving. Saturated Fat. Vitamin A. Vitamin C. To check for doneness, pierce a shank with a fork. The meat should pull apart easily. Taste a morsel—it should feel soft and tender. Do not overcook, or the veal will fall apart. Gently brush most of the vegetable bits off the shanks. With a wide, flat metal spatula, carefully transfer the veal shanks to a dish. Strain the pan juices through a medium-mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much sauce as you can.
Bring the sauce to a simmer. Whisk in the arrowroot mixture and cook briefly to thicken. Make the gremolata: Just before finishing the sauce and serving, combine the parsley, garlic, lemon zest, and anchovies. Add two Tbs. Remove the strings from the shanks. Serve the osso buco topped with the sauce and a small sprinkling of the remaining gremolata.
Make Ahead Tips To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot. Tip Look for arrowroot in the spice section of your grocery store. Recipe Notes Edit Delete. Save to Recipe Box. Add Recipe Note. Saved Add to List Add to List. Reviews Rate or Review. Reviews 26 reviews. Rate this Recipe. Write a Review Cancel reply.
Member ID. Featured Review. Related Recipes. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Rating: 5 stars. I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks in pancetta fat.
I removed the shanks and used the same fat to saute the onions, added the wine and deglazed the pan. I added the previously fried pancetta with the other ingredients. I know it's not as healthy but it was absolutely delicious. The one thing he told me was, do not subsitute bacon, it has to be pancetta. Read More. Most helpful critical review Crystal S. Rating: 3 stars. I must be in the minority after looking at the ratings for this dish I usually love Osso Bucco, but after making this 2x, it has a very different flavor that I just didn't care for.
Reviews: Most Helpful. This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants. I made it exactly as the recipe describes for a family dinner and everyone wanted the recipe.
I have tried others out there but none as delicious as this. Hmmm I have to admit the meat basically melts in your mouth. This definitly will become a family favourite. An excellent recipe by itself. Like others, I doctored a bit with some herbs like bay leaf and herbs d'province.
The best advice I can offer to really enhance the flavors is to prepare this a day ahead of time, let it cool slowly, refrigerate overnight and warm at for an hour, tightly sealed. This always works for me with dishes that include bone with marrow Read More. This recipe is so good and so easy you are crazy not to make this!
I had to substitute red wine but still excellent. I have made this dish several ways but this recipe is a combination of all the best attributes of the others.
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