March 9, 2010

Osso Buco


I intended to make osso buco long time ago because I love to eat veal, and we don't eat veal that much. So, when I decided to make this dish last weekend, I went to my favorite Italian butcher hoping to buy some very good quality veal shanks. 

What surprised me was they offered two types of shank - regular and osso buco. You might think of course I would go for osso buco veal shank. But no, I DID NOT! Because I'm a mom now, means I have every right to be price conscious. My instinct was to buy the regular one which looked as tender and meaty and most importantly it was HALF CHEAPER!  

After over 2-hour cooking, the osso buco tasted delicious and flavorful. Meat was tender and smooth. When we were scoping out the succulent veal marrow in the center of the bone, it's like we were eating a lusciously pricey ice cream.

But, now I understand the regular veal shank is not superb enough for such strong flavored sauce. Sorry, young cute butcher, I know I shouldn't have ignored your friendly advice.

(serves 4)
Ingredients:
1 cup all-purpose flour
Salt and freshly ground black pepper
4 pieces of veal shank (about 3-4 lb)
5 tbsp olive oil
3 tbsp unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
zest strips from a lemon
4 garlic cloves, minced
4 bay leaves
1 bottle red wine
1 (28-ounce) can whole tomatoes, roughly mashed

Directions:
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. 

Dredge the veal shanks in the seasoned flour and then tap off the excess.

Heat olive oil and butter in a large skillet over medium heat until butter melts.

Sear the veal shanks, turning carefully with tongs, until both sides are in rich brown caramel color. 

Set aside the browned meat to a plate. 

Preheat oven to 375F.

Using the same skillet, saute the onion, celery, carrots, lemon zest, garlic and bay leaves over medium heat for 5 mins. Season with salt and pepper.

Put the veal shanks back in the skillet. Pour in the wine and let it simmer for 10 mins.

Add the tomatoes and stir everything together.

Cover the skillet and put it in the oven, and braise for 1 1/2 hours. Remove the lid and cook another 30 mins until the sauce is thick and the veal is tender and almost falling off the bone.

Serve it with spaghetti or steamed rice. 

19 comments:

5 Star Foodie said...

Wow, awesome looking osso bucco!

Fresh Local and Best said...

This looks awesome, I can tell the meat was succulent, tender and falling off of the bone. Yum!

Angie's Recipes said...

Very impressive! The dish looks absolutely fabulous.

Heavenly Housewife said...

This looks so rich and delicious. I bet it tastes amazing! What a fantastic dinner this would make.
*kisses* HH

Belinda @zomppa said...

A woman after my own heart.

Anncoo said...

This looks very comforting and delicious.

momgateway said...

that's truly comfort food...what more can anyone ask for....wish I had the time to make it myself

sweetlife said...

great dish..so homey...
sweetlife

My Little Space said...

Lulu, you should have invite me for this! How could you???/ hehe... just blaughing! Such awesome looking dish! hmm...mm... Btw, how's your CNY celebration over there?

pigpigscorner said...

woah, that gravy is calling for me!

Nicole said...

This dish looks great, I dont really eat veal, but I bet this would also be great with beef. yum, I have bay leaves sitting in the freezer that I could use for this :)

MaryMoh said...

Looks very delicious.Love all the thick gravy. Would be so good to pour it over my rice and enjoy it....mmm

Sophie said...

Lulu, this osso bucco looks so rich & fantastic!!!


Truly a wonderful meal!!

Paz said...

oh, so delicious-looking. i've been wanting to make the poor man's version of osso buco. one day...

paz

Angie said...

This looks delicious, I'll have to try it!

Joy said...

*siiiiiigh* Wow. This looks really delicious lululu -- I unfortunately had such a sad osso bucco experience last weekend at a restaurant I wanted something moist fall off the bone delicious and instead I was served something dry chewy and overly salty. If only I could've eaten at your house :( Such a beautiful dish lululu, I leave this post with much regret I SHOULDVE JUST MADE IT AT HOME WITH YOUR RECIPE

which I will do once I return from my trip :)

papawow said...

Oh that looks delicious! Are the Osso Buco shanks thicker? What's the difference?

CheapAppetite said...

WAY TO GO! I'm glad you choose the half price cut over the pricey one. Then managed to make a yummy dish:)

Divina Pe said...

I love osso buco. I would love to make it soon.