Ingredients
- 4 veal shanks, cut three inches thick (about 3 1/2 to 4 pounds)
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium carrot, chopped into 1/4-inch-thick coins
- 1 small Spanish onion, chopped into 1/2-inch dice
- 1 celery stalk, chopped into 1/4-inch slices
- 2 tablespoons chopped fresh thyme leaves
- 2 cups Basic Tomato Sauce (recipe follows)
- 2 cups chicken stock
- 2 cups dry white wine
- 1 recipe Gremolata (recipe follows)
Directions
Preheat the oven to 375 degrees F. Season the shanks all over with salt and pepper. In a heavy-bottomed 6 to 8 quart casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2 1/2 hours and cook until meat is nearly falling off the bone.
Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
- BASIC TOMATO SAUCE
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 3 ounces virgin olive oil
- 4 tablespoons fresh thyme leaves (or 2 tablespoons dried leaves)
- 1/2 carrot, shredded finely
- 2 28-ounce cans of tomatoes, crushed and mixed
- Salt to taste
To Make Tomato Sauce: Saute onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned. Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to taste and set aside.
- GREMOLATA
- (Recipe courtesy of Mario Batali)
- 1/4 cup finely chopped Italian parsley
- 1/4 cup pine nuts, toasted under the broiler until dark brown
- Zest of 1 lemon
Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside utnil ready to serve.
Yield: 1/2 cup
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By monchiruny_5494534
Aquebogue, NY
on March 27, 2013
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I've made osso buco using several recipes in the past, but never attained the perfect one. After doing serious comparisons of many osso buco recipes, I decided to give this one a try. The birthday man was all smiles, my mother had nothing but compliments, and all the other guests ate every last bite. The only thing I changed was the cooking time -- 3-1/2 hours, and then put it on the stove top over low heat to cook down the sauce even further, maybe about 20-30 minutes. It was PERFECT.
On a different note, I did read the other reviews, and the reviewer who complained of not enjoying the taste of veal did nothing to enlighten those simply looking for a good osso buco recipe and only downgraded the recipe's rating which might confuse people or deter them from even trying the recipe. GREAT recipe, people!!
By dead0_1080416
montclair, NJ
on June 02, 2010
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Not bad but the tomato sauce slightly overwhelms the dish. I far prefer Tyler Florance's version.
By ron_11620682
Oakdale, PA
on March 16, 2010
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We loved making this recipe and ran out of the gremolata because it was so good,,,didn't realize how effective and what a perfect compliment the gremolata made with pine nuts and parsley and lemon zest - was for the veal.,....perfect!!! thank you!!!
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