Ingredients
Osso Buco:
- 1 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 4 pieces veal shank for osso bucco
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 onion, diced
- 1 celery stalk, diced
- 2 carrots, diced
- 1 lemon, zest peeled off in wide strips with a vegetable peeler
- 1 head garlic, cut horizontally through the middle
- 2 bay leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 bottle Amarone wine
- 1 (14 1/2-ounce) can low-sodium beef broth
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
Cranberry Gremolata:
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped dried cranberries
- 2 garlic cloves
- 1 orange, zest finely grated
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
Remove bay leaves
For the gremolata:
Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.
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By Bocamama11
Boca Raton, FL
on February 02, 2012
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I made this recipe but substituted the veal for beef as our local stores did not carry veal. I also substituted the wine with home-made wine. Other than that I followed the recipe. It was absolutely fantastic according to my entire family. This recipe will definitely be made over and over in our homes. Thanks, Tyler.
By bohemian81_12589950
Austin, TX
on December 26, 2011
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At $17.99 per lb., buying veal shanks will most certainly be reserved only for special occasions. But, this was one of the best Christmas dinners we've ever had. We merged Tyler's recipe with Anne Burrell's, but since we stayed "truest" to Tyler's I'm reviewing here. First of all, a $40-$70 bottle of Amarone is not necessary. We used a $12.99 bottle of Montepulciano, and it was just fine. Do not be deterred because the recipe calls for such an expensive red wine. We added one finely diced fennel bulb and a small bundle of thyme to the vegetables, and I think they really enhanced the flavor profile. Other than those alterations, we followed Tyler's recipe precisely. The cranberry gremolata is the perfect topping. We served ours with Tyler's creamy polenta recipe instead of risotto, and like everything else it was just great. This is one of those meal's where you almost need to be alone while dining. It's really that good.
By bruinp
on December 05, 2011
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This is my 1st review but this recipe deserved it. It was delicious. A number of previous were very helpful. I did use the food processer to chop all the veggies including the raw garlic. This treatment had the sauce thick and rich after cooking. The lemon peel did give the sauce a very pleasant, mild tang. For wine a Ripasso worked great. The recipe was cooked in a LeCruset pot, a treat to myself. I will definately be making it again. The recipe can easily be prepared a day ahead and rewarmed. We enjoyed it with roasted root veggies and quinoa.
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