Recipes
Osso Bucco |
About this recipe
Osso Bucco is widely regarded as fancy food, and most Italians make it only with homemade chicken stock. Ask the butcher for veal shank and tell him what you’re making. P.S. You'll use 4 cups of stock (homemade or bought) warmed in a seperate pot, like when making risotto.
Instructions
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:
- 2 tbsp. butter.
Then add:
- ½ cup white wine.
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 (to start).
Cover and simmer, adding chicken stock 1 ladle at a time to always keep liquid at the bottom of the pan. It’s ready in 45 minutes to an hour (when the meat is soft).
Serve over rice.
Notes
- If you don’t like it, it might be the lemon.
- If you do like it, it’s probably the gorgeous vegetable sauce.
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Don’t grate your lemon too deep; the white part is actually quite bitter.
