• Tony D'Onofrio

Vic's Osso Buco

Updated: Mar 22

Ideally served with a full body red wine, a side arugula salad/shaved parmesan cheese and hot Italian bread. Prep and cooking time 3–5

Figure 1: 4-6 lbs. veal shank

Ingredients For Osso Buco:

• 4 - 6 veal shanks – approx. 6 lbs. (see figure 1)

• 1/4 cup of all purpose flour

• 2 teaspoons of salt

• 1/4 teaspoon of pepper

• 5 tablespoons of butter (or margarine)

• 6 tablespoons of olive oil

• 2 cups of dry white wine

• 2 bay leaf

• 6 sprigs of parsley

• 2 teaspoons of basil (dry) or 8 fresh basil leaves

• 2 teaspoons of thyme (dry) or 8 fresh thyme sprigs

• 1 pound of egg noodles (may substitute rice)

Figure 2: Gremolata

Ingredients for Gremolata:

(see figure 2)

• 2 tablespoons of fresh chopped parsley

• 2 tablespoons of finely chopped celery

• 1 tablespoon of finely diced garlic

• 1 tablespoon of grated lemon peel

To Prepare:

1. On a flat surface mix 1/4 cup of all purpose flour, 2 teaspoons of salt and 1/4 teaspoon of pepper.

2. Remove excess water from veal shanks and coat with flour salt and pepper mixture. Shake off excess.

Figure 3: Coat with flour, salt, & pepper mixture

3. Melt 5 tablespoons of butter and add 6 tablespoons of olive oil in 5 quart dutch-oven over medium heat. (see figure 3)

Figure 4: Cook until brown and set aside

4. Add veal shanks to dutch-oven over medium-high heat. Cook until brown on all sides. Remove and set aside. (see figure 4)

5. In the Dutch oven add to the drippings, 2 cups of sliced carrots (thin), 1 cup of diced celery, 2 cups of diced yellow onion and 4 large diced cloves of garlic. Saute until the onion is translucent for 4-7 minutes.

7. Reduce heat and add the veal shanks. Bring to a simmer and cover the dutch-oven. Simmer for 2–3 hours until the veal is tender – almost falling off the bone. (see figure 5)

9. Add half of the Gremolata to the Dutch oven for the last 10 minutes of simmering. (see figure 6)

Figure 5: Simmer for 2–3 hours

8. Cook the egg noodles al dente.

Serve osso buco over the egg noodles (or rice) with a healthy portion of the stew. Garnish with other half of the Gremolata.

Figure 6: Add half of Gremolata for the last 10 minutes


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