Osso Buco

Osso Buco alla Milanese
Veal Shanks in the Style of Milan

Veal Shanks take several hours to cook in order to soften the tough meat of the leg muscles. The end result is a rewarding dish full of flavor.
At the end of the braising process, it is traditional to brighten the flavor with the "Gremolada", a sprinkling of fresh Garlic, Lemon Zest & Parsley.
You can prepare Osso Buco on the Stove top or in a Dutch Oven.
Try this dish with Risotto di Zucca.

OSSO BUCO

6 - 8 Veal Shanks (cut 1 1/2" - 2" thick)

4 Tbls Vegetable OR Peanut Oil

Plain all-purpose Flour for dusting

2 Tbls unsalted Butter
2/3 cup Onion (finely chopped)
2/3 cup Carrot (finely chopped)
1/2 cup Celery (finely chopped)
1 tsp Garlic (crushed)
4 (2" x 1/2") slices of Lemon peel (without the white "pith")

1 cup Dry White Wine
   OR 1/2 cup Dry White Vermouth

1 - 2 cups Veal Stock OR Water (as needed)

1 1/2 cups Tomato (peeled, seeded, finely chopped) (fresh OR canned)
1/2 tsp fresh Thyme OR 1/4 tsp dried Thyme
2 Bay Leaves
1/2 tsp Salt
1/4 tsp ground Black Pepper
4 sprigs of fresh Parsley

GREMOLADA

1/2 tsp fresh Garlic (crushed)
1 tsp Lemon Zest
3 Tbls fresh Parsely (finely chopped)

ON THE STOVE TOP
OSSO BUCO

1. Heat large pan on medium-high, add oil, dust Veal Shanks with flour.
   Add Veal Shank to pan (they should sizzle on contact with the Oil)
   Brown Veal Shanks on all sides, remove and set aside
2. Drain Oil from pan. Add Butter. Add Onion, Celery and Carrot.
   Saute until onion is translucent.
   Add Garlic and Lemon Peel, saute 1 - 2 more minutes.
3. Raise heat, add White Wine OR Vermouth. Deglaze pan.
4. Place Veal Shanks on top of vegetables.
   Add Veal Stock OR Water, 2/3 of the way up the meat.
   Add Tomato, Thyme, Bay Leaf, Salt, Black Pepper & Parsley.
5. Bring to boil, cover, lower heat to very low , simmer.
   [[ At first, the liquid will appear to increase significantly
   [[ as the meat and vegetables sweat.
   [[ Later, the liquid will subside and thicken.
6. After about 1 1/2 hours, turn Lamb Shanks
          Cook an additoonal 1 1/2 hours,
          checking liquid every 1/2 hour.
Add a bit of boiling water if liquid falls below 1/2"
          Push sideways on each piece of meat,
          to make sure the meat is not sticking to the pan.
          Be gentle. You don't want the meat to fall apart.

GREMOLADA
7. After 3 hours of cooking on the stove,
          mix Garlic, Lemon Zest & Parsley for the Gremolda.
Turn heat off, sprinkle the Gremolada over the meat.

8. Re-cover the pan, leave covered, off the heat, about 15 minutes.
   As meat cools slightly, it will reabsorb liquid.
9. Serve

IN THE OVEN
OSSO BUCO

1. Preheat Oven to 350º

2. Take a heavy casserole or dutch oven
          large enough for veal to fit in a single layer.
   Heat on medium heat on stove-top.
3. Add Butter to casserole. Add Onion, Celery and Carrot.
   Saute until onion is translucent.
   Add Garlic and Lemon Peel, saute 1 - 2 more minutes.

4. Meanwhile, heat large frying pan on high, add oil,
   Dust Veal Shanks with flour.
   Add Veal Shank to pan (they should sizzle on contact with the Oil)
   Brown Veal Shanks on all sides, remove and drain.

5. Lay Veal Shanks in casserole on top of vegetables.

6. Drain Oil from frying pan, raise heat,
   add White Wine OR Vermouth, deglaze pan.
   Add 1 cup Stock OR Water, stir,
         pour deglazing liquid on top of Veal.

7. Add Tomato, Thyme, Bay Leaf, Salt, Black Pepper & Parsley
   on top of Veal.
8. Add additional Stock OR Water, 2/3 of the way up the meat.
   Bring to boil, cover, place casserole into pre-heated oven
9. After about 1 1/2 hours, turn Lamb Shanks
          Cook an additoonal 1 1/2 hours.
          checking liquid every 1/2 hour.
          Add a bit of boiling water if liquid falls below 1/2"
          Push sideways on each piece of meat,
          to make sure the meat is not sticking to the pan.
          Be gentle. You don't want the meat to fall apart.

GREMOLADA
10. After 3 hours of cooking on the stove,
          Mix Garlic, Lemon Zest & Parsley for the Gremolda.
Remove casserole from oven,
sprinkle the Gremolada over the meat.

11. Re-cover the casserole, leave covered, out of the oven, about 15 minutes.
   As meat cools slightly, it will reabsorb liquid.
12. Serve