Recipe courtesy of Timothy Hallama

Veal Osso Buco

Getting reviews...
Save Recipe
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a preheated 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. (Gremolata: chopped parsley, lemon zest, bread crumbs, anchovy) Reduce braising liquid by 1/4, season and pour over shanks.
18m Easy 98%
CLASS
Amanda Freitag

Veal Milanese

33m Easy 99%
CLASS
17m Easy 99%
CLASS
Tony Mantuano

Veal Saltimbocca

8m Intermediate 100%
CLASS
Dan Churchill

Cast-Iron Elote

9m Easy 99%
CLASS
9m Easy 99%
CLASS
21m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now