4 Videos | Photo: Osso Buco Recipe
Ingredients
- 6 osso buco, tied equatorially with string
- Kosher salt
- Extra-virgin olive oil
- 1 large onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 fennel bulb, coarsely chopped
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 3/4 cup tomato paste
- 2 cups dry white wine
- 3 bay leaves
- 1 fresh thyme bundle
- Gremolata, recipe follows
Directions
Season the osso buco generously with salt.
Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
Preheat the oven to 375 degrees F.
Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
Gremolata:
- 1 orange, zested
- 1/4 cup finely chopped fresh parsley leaves
- 1 small clove garlic, minced
- 2 tablespoons freshly grated horseradish
Combine all ingredients in a small bowl.
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By SaST
on February 16, 2013
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Dear Anne,
Last night my husband and I had our usual Friday dinner with friends. Two of them are the regulars and one just came back from Rome(he spent there two years. For the main dish I made your "osso buco". Although I am the first and toughest critic of my own cooking, I must say I made the best choice. They loved it and finished everything on their plates! Alessandro(the one who just came back from Rome even paid me the best compliment there was: "your osso buco tastes even better than the best I had in a very good restaurant in Rome". True or not, imagine how good it felt to hear that! On top of that, our best friends, the regulars I mentioned above, seemed to agree that it was really good!
By Jensoid
Austin, Tx
on January 04, 2013
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I may be jumping the gun here, but I am in the middle of preparing this bad boy of a dish. I recorded the episode when Anne made this dish and also printed out the recipe. I will reflect some concerns, Veal Shanks in Austin run about $17.99 a lb.. and that was my quandary.. What was the thickness of the shanks she was cooking. The veal I purchased today were about two inches thick and $36 out the door for two of them. So dinner for six would run ya about $108...just for the veal. Saffron is also pretty dang pricey as well, I went for a wild mushroom risotto instead from a Contessa recipe.. awesomeness. I am pretty sure I can get the butcher to give me a one inch cut, but I would really like to know what the thickness is that she used in her recipe. The house is smelling amazing right now, so I am pretty sure this puppy will rock.. have no idea if I can make an edit after the tasting portion... but I will update if I can...
By smb12321
Franklin, TN
on December 08, 2012
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So tired of the 3 ingredient, 8 minute, $10, etc cooking shows. Anne is the best in terms of real food, advice, ease and explanation. Yes, she repeats herself and can seem annoying to some (but not me but her passion and obvious enthusiasm for delicious food is rewarding. This dish with minor edits is sensational, particularly with the risotto. Superb.
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