About this recipe
Osso Bucco is widely regarded as fancy food, and most Italians only make it with real chicken stock. Ask the butcher for veal shank and tell him what you’re making.
First off, dredge:
- 2 lb. (2-3 pieces) veal shank in flour seasoned with salt and pepper.
In a frying pan, brown both sides of each shank in:
Simmer until wine has evaporated, and then add:
- 2 cloves garlic (diced),
- ¼ cooking onion (diced),
- 1 stalk celery (diced),
- 1 carrot (diced),
- 1 tbsp. tomato paste,
- 2 tbsp. chopped fresh parsley,
- ¼ tsp. salt, ¼ tsp. black pepper,
- 1-2 tsp. grated lemon rind (optional),
- 1-2 ladles chicken stock.
Cover and simmer for 1 hour, adding chicken stock 1 ladle at a time to always keep liquid at the bottom of the pan. It’s ready when it looks really good.
Serve over rice.
- If you don’t like it, it might be the lemon.
- If you do like it, it’s probably the gorgeous vegetable sauce.
Don’t grate your lemon too deep; the white part is actually quite bitter.