Osso Bucco with Risotto Milanese

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Osso Bucco with Risotto Milanese

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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.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Olive oil (enough for a thin layer in a Dutch Oven)

  • 6

    veal shanks (8 to 10 ounces and 1½ inches thick each), tied around equator with butcher's twine (I used 6 oxtails, which is less traditional)

  • 1

    cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)

  • 2

    carrots, finely chopped

  • 2

    celery sticks, finely chopped

  • 1

    onion, finely chopped

  • 2

    cups red wine

  • 3

    Tbsp tomato paste

  • 2

    Tbsp minced garlic

  • 2

    sprigs rosemary, finely chopped

  • 3

    sprigs thyme, finely chopped

  • 1

    quart (4 cups) beef stock

  • 2

    bay leaves

  • Optional: 2 tablespoons cornstarch and water, whisked to thicken the sauce

  • ½

    cup chopped fresh parsley leaves, for garnish

  • For the gremolata:

  • 3

    medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

  • 2

    teaspoons minced lemon zest (see note)

  • ¼

    cup minced fresh parsley leaves

Directions

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 tomato paste 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 bay leaves, and bring to a boil on the stovetop. Return the meat to the Dutch oven, nesting them together; add the bay leaves. 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). Taste the sauce and add salt and pepper, to taste. 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/


Nutrition

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