Osso Buco

Osso Buco Recipe - Remington Group

This is one of my favourite comfort slow-cooking dishes.

Serves 4.


4 Veal shanks, cut thick 3-4 inches



¼ cup of olive oil

½ red onion, chopped medium

1 medium carrot, chopped

1 stalk of celery, cleaned and chopped

2 tablespoons of chopped thyme

2 cups of white wine (dry, nothing sweet)

3 cups tomato sauce

2 cups chicken stock

1 cup chopped parsley , and lemon zest mixed


Step 1    

Preheat the oven to 375° F. Season the veal with salt and pepper. In a large cast-iron casserole dish, heat the oil until shimmering. Add the veal and cook over moderately high heat, turning until browned all over, about 12 minutes. Transfer the veal to a plate.

Step 2    

Spoon off all but 2 tablespoons of the fat from the casserole. Add the onion, carrot, celery and thyme and cook over moderate heat, stirring until softened. Add the wine and bring to a boil, scraping up any browned bits. Simmer until the wine is reduced by half, about 4 minutes. Add the tomato sauce and chicken stock and bring to a boil. Return the shanks to the casserole, cover and braise in the oven for 2 hours and 15 minutes, until the meat is very tender. Let stand covered for 10 minutes.

Step 3    

Meanwhile, in a small bowl, toss the parsley with and lemon zest and season the gremolata with salt and pepper.

Step 4    

Transfer the veal shanks to a platter. Season the osso buco sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the osso buco and serve with the polenta or buttered pappardelle.

Osso Buco