Osso Bucco with Risotto Milanese PRINT
Osso Bucco, in Italian means“Bone with a Hole”. Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock. The meat is super tender, and is traditionally served over Risotto. Plan on a few hours of cooking it low and slow. This is a delicious dish, that can be pricey in a restaurant. On my food blog, I show you how to make it yourself.
|4||tablespoons olive oil|
|½||cup all-purpose flour|
|8||veal shanks, about 1½ inches thick, tied tightly around the middle with kitchen string OR|
|6-8||oxtails (my preferred chocie)|
|3||cups chopped onions|
|1½||cups diced celery|
|1½||cups diced carrots|
|1½||tablespoons chopped fresh thyme leaves|
|1½||tablespoons chopped fresh rosemary leaves|
|3||Tbsp. tomato paste|
|1½||teaspoons coarsely ground black pepper|
|2¼||cups dry red wine|
|1½||quarts rich veal or beef stock|
|½||cup chopped fresh parsley leaves|
Preheat the oven to 350 degrees F.
Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot.
In a shallow bowl or plate combine the flour with salt&pepper and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes.
Remove the shanks and set aside.
In a Dutch oven, with a lid, add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes.
Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Add the stock and bring to a boil on the stovetop.
Return the meat to the Dutch oven, nesting them together. Cover the Dutch Oven and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender.
To finish the recipe, I remove the bay leaves (of course). To thicken the sauce, I use about 2 Tablespoons of cornstarch, whisked with about equal water. It is sloooooooooowly added in, a bit at a time, until it reaches the thickness that I like.
Serve immediately, 1-2 shanks per person. Serve with either orzo, polenta or my personal favorite—Risotto.
For a Risotto recipe, copy and paste this link: http://www.keyingredient.com/recipes/12139042/risotto-milanese/