Osso Buco
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon olive oil
- 4center-cut slices veal shank, 2 pounds or more
- Salt and freshly ground black pepper to taste
- 3 or 4cloves garlic, lightly mashed and peeled
- 4anchovy fillets
- 1cup dry white wine, chicken or beef stock, or water
- 2teaspoons butter, optional
Nutritional analysis per serving (4 servings)
449 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 59 grams protein; 866 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large, deep skillet over medium-high heat for a couple of minutes. Add the oil, swirl it around, and pour out any excess. Add the veal slices and cook until nicely browned on the first side, about 5 minutes. (For even browning, you can rotate the slices, but try not to disturb them too much.) Turn and brown the other side.
- Step 2
When the second side is just about completely browned, sprinkle with a little salt and pepper and add the garlic and anchovies to the pan. Cook, stirring a little, until the anchovies dissolve and the garlic browns, about 2 minutes. Add the liquid and let it bubble away for about a minute.
- Step 3
Turn the heat to low and cover the skillet. Five minutes later, check to see that the mixture is simmering — just a few bubbles appearing at once — and adjust the heat accordingly. Cook until the meat is very tender and pulling away from the bone, at least 90 minutes and probably somewhat more; turn the slices every half-hour or so. (When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
- Step 4
Remove the meat to a warm platter and turn the heat to high. Boil the sauce until it becomes thick and glossy, about 5 minutes. Stir in the butter if you like, and serve the meat with the sauce spooned over it.
Private Notes
Comments
Removed the meat to soften a mirepoix of carrot, celery, and shallot. Ended up cooking in a 350 oven because of lack of room on the stove top. Absolutely terrific.
Also added a step to make mirepoix and wine and tomatoes, then immersed the meat and cooked in a 350 oven for 90 minutes. Fantastic.
I used a lot more broth - enough to come right up to the top of the veal shanks. Perhaps mine are thicker. Anyway just removed the meat and boiled it down at the end - was perfect. Super simple and delicious. A dish this rich doesn’t need much else. Recommend serving with a plain risotto.
Excellent method. This does not need any other steps. I used a heavy and deep cast iron pan with lid. The liquid does not cover the meat, but it doesn’t need to with the lid on. The flavor of the meat, garlic, anchovy, salt and pepper are all you need. There is enough liquid for a sauce that coats the meat when done. Serve with polenta.
add mirepoix of carrot celery and shallot
What other meats would work with this?