Osso Buco
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 large
Onion (coarsely chopped)1 small
Garlic (clove, minced)1 pinch
Crushed Red Pepper3 cup
Tomato Paste2 cups
White Wine (dry)2 tbsps
Grated Horseradish (freshly)Directions:
1
Watch how to make this recipe
2
Season the osso buco generously with salt
3
Coat a wide, flat pan generously with olive oil
4
Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides
5
In a food processor puree the onion, celery, fennel, and garlic to a coarse paste
6
When the osso buco is well browned on all sides, remove from the pan and reserve
7
Ditch the excess oil from the pan and add a little new oil and bring to a high heat
8
Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well
9
Do not skimp on this step - it will take awhile, and that's ok
10
Add the tomato paste and cook until it starts to brown, 3 to 4 minutes
11
Add the wine and reduce by half
12
Preheat the oven to 375 degrees F
13
Return the osso buco to the pan
14
Add water so the liquid becomes even with top of the meat
15
Taste the liquid and season with salt if needed
16
Add in the bay leaves and thyme bundle
17
Bring the liquid to a boil, cover, and put the whole pan in the oven
18
Cook the osso buco for 1 hour
19
Pull the pan out of the oven and check the liquid level and the seasoning
20
Add more liquid, if needed, return the pan to the oven, and cook for another hour
21
Remove the lid and cook for 30 minutes
22
Remove the pan from the oven, remove the osso buco, and hold on a serving platter
23
Skim the fat off the surface of the sauce, if needed
24
Taste the sauce and adjust seasoning
25
Remove the string from the osso buco
26
Serve the osso buco with sauce spooned over
27
Garnish with Gremolata
28
Serve with a demitasse spoon to scoop out the marrow
29
Combine all ingredients in a small bowl