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Italian Cooking Recipes |
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Osso Buco |
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Osso Buco In this traditional recipe, meltingly tender veal shanks fall right off the bone after being cooked in a tasty tomato wine sauce. In the region of Lombardy, they are often served with Risotto Milanese as shown in the photo. Serve this dish with a sprinkling of gremolata, which is a finely chopped combination of fresh parsley, lemon zest, and garlic.
Serves 6
Preheat the oven to 325 degrees F. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate and pour off any fat. Add the remaining butter, and the vegetables. Sauté the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce. Add the tomatoes and mix well. Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours. Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the gremolata topping and serve with Risotto Milanese alongside. |
