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Needham, MA & Brockton, MA

Easy Osso Buco

2 T. olive oil 1 can (14 1/2 oz) chicken broth
3 lb. 1 1/2 inch veal shanks 1 c. dry white wine
All purpose flour for dredging 6 leaves fresh basil
1 very large onion, shopped 1/2 t. lemon peel
4 cloves garlic, chopped salt & fresh pepper
1 can (28 oz.) peeled Italian plum tomatoes, crushed  

Heat oil in a heavy extra-large deep skillet or flameproof casserole over medium-high heat. Dredge shanks in flour; shaking off excess. Add to skillet and cook until brown, turning occasionally, about 12 minutes. Remove shanks to a bowl.

Reduce the heat to medium-low. Add onion and garlic and saute until tender, about 4 minutes. Return shanks and any liquid in the bowl to the skillet. Season shanks with salt and pepper. Add tomatoes, broth, wine, basil, and lemon peel to the skillet. Cover partially and simmer until the veal is very tender and begins to fall off the bones, about 2 hours.

(Can be prepared 3 days ahead. Cover and refrigerate. Simmer 10 minutes over medium heat before continuring.) Ladle into bowls and serve with Gremolata.

For Gremolata: (A traditional topping for Osso Buco)
2 T. fresh parsely, minced
2 cloves garlic, minced
1/2 t. grated lemon peel

Combine all ingredients.

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