Veal Osso Buco
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank
2
Remove the veal and set aside
3
Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze
4
Add the veal stock to the pan and reduce by 1/4
5
When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley
6
Cover first with plastic wrap then with aluminum foil, place in a 325 degree oven for 3 1/2 hours
7
Check for fork tenderness
8
Garnish with the gremolata and shaved, roasted parsnips and carrots
9
Gremolata: Chopped parsley, lemon zest, bread crumbs, anchovy For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks