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