Best Osso Buco
Best Osso Buco recipe
Yield
4 servingsPrep
10 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 4 |
veal shanks
|
* | |
| 4 | tablespoons |
butter
|
|
| 2 |
onions
chopped |
*
|
|
| 6 |
garlic cloves
peeled, minced |
*
|
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
|
|
| 28 | ounces |
italian plum (roma) tomatoes
|
|
| 2 | cups |
white wine
dry |
*
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| ¾ | cup |
parsley leaves
chopped |
|
|
lemon zest
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 4 |
veal shanks
|
* | |
| 6E+1 | ml |
butter
|
|
| 2 | each |
onions
chopped |
*
|
| 6 | cloves |
garlic cloves
peeled, minced |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
|
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
|
|
| 473 | ml |
white wine
dry |
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 177 | ml |
parsley leaves
chopped |
|
| 1 | each |
lemon zest
|
*
|
Directions
Heat oil and butter in lg dutch oven, and quickly sear the veal over heat.
Transfer veal to paper towels to drain.
Add the onions, garlic, basil, and oregano to the pan and cook over med heat for 10 minutes, stirring occasionally.
Add the tomatoes, salt and pepper to taste.
Skim off any fat.
Add the wine, raise the heat, and bring to a boil; Reduce the heat and simmer, uncovered for 15 min.
Return the veal to the pan and add just enough stock to cover.
Cover and let simmer for 1 to 1½ hours.
Remove lid and continue to simmer or bake for ½ hour until veal is tender.
