Ingredients
- 1/2 cup flour
- Salt and pepper, to taste
- 4 pieces veal shank with bone, cut 3 inches thick
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 4 cloves garlic, coarsely chopped
- 2 bay leaves
- 3 tablespoons fresh Italian parsley, finely chopped
- 1 cup dry Marsala
- 2 cups veal or chicken stock
- 2 tomatoes, peeled, seeded and chopped
- Saffron Risotto, recipe follows
GREMOLATA:
- Grated rind of 1 lemon
- Grated rind of 1 orange
- 2 garlic cloves, minced
- 2 tablespoons fresh Italian parsley, chopped
Directions
In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
SAFFRON RISOTTO:
- 8 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups Arborio rice
- 3 pinches saffron threads
- 3 tablespoons Parmesan cheese, grated
- Salt and pepper, to taste
In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
Yield: 4 servings
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By Lynns713
Milford
on February 16, 2013
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While I had to use beef (couldn't find veal shanks, this recipe didn't really do it for me. I've made osso buco with another recipe with veal, and then with beef, and the flavors just seemed much richer and deeper. Because I used beef and usually love Tyler's recipes, I will give this recipe another chance when I can find veal shanks.
By mstr0fpupp3ts
on December 14, 2012
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This is a GREAT base recipe for Osso Buco. A few pro tips can bring this from delectable to 5-star quality.
Sweet or dry marsala? Buy the standard sweet marsala, the one you use for chicken marsala. IMHO, no other wine cuts it. Scrap the chards and boring whites and just buy the marsala. It's cheap and has a really long shelf life anyway.
Sauce. For a richer sauce.
Remove the shanks when they're done. Add a generous splash of marsala, toss in a thyme sprig, and begin boiling. As it's boiling, skim the fat off with a spoon, or you'll have a greasy sauce. Reduce the sauce by half. This will take from 20-30 min. Use the time to make risotto or polenta. Finish it with a splash of brandy or cognac
By mamareen
Jupiter, FL
on August 23, 2012
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As usual, another great recipe from Tyler Florence. I did substitute the Marsala for a dry Chardonnay, and instead of the gremolata I just poured some lemon juice over the finished dish. I do prefer to "manicure" the veal shanks before serving, as they can get messy if you don't. I also serve the bones for those who enjoy the marrow. Also, I always under-cook the pasta by two minutes or so, drain it, then finish it in the pot with the sauce. The sauce gets absorbed by the pasta as it finishes cooking, thereby enhancing the flavor throughout the dish. Yummy! Thanks again, Tyler!
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