Osso Bucco, in Italian means“Bone with a Hole”. Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock. The meat is super tender, and is traditionally served over Risotto. Plan on a few hours of cooking it low and slow. This is a delicious dish, that can be pricey in a restaurant. On my food blog, I show you how to make it yourself.
Olive oil (enough for a thin layer in a Dutch Oven)
6 veal shanks (8 to 10 ounces and 1 1/2-inches thick each), tied around equator with butcher’s twine (I used 6 oxtails, which is less traditional)
1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)
2 carrots, finely chopped
2 celery sticks, finely chopped
1 onion, finely chopped
2 cups red wine
3 tablespoons tomato paste
2 tablespoons garlic, minced
2 sprigs rosemary, finely chopped
3 sprigs thyme, finely chopped
1 quart (4-cups) beef stock
2 bay leaves
Optional: 2 tablespoons cornstarch and water, whisked to thicken the sauce
1/2 cup chopped fresh parsley leaves, for garnish
3 medium garlic cloves, minced or pressed through garlic press (about 1-tablespoon)
2 teaspoons minced lemon zest (see note)
1/4 cup fresh parsley leaves, minced
Preheat the oven to 350°F.
Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot.
In a shallow bowl or plate combine the flour with salt and pepper and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes.
Remove the shanks and set aside.
In a Dutch oven, with a lid, add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes.
Add the garlic, bay leaves, thyme, rosemary, salt and pepper and tomato paste and cook for 1 minute.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Add the stock, and bay leaves, and bring to a boil on the stovetop.
Return the meat to the Dutch oven, nesting them together; add the bay leaves. Cover the Dutch Oven and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender.
To finish the recipe, I remove the bay leaves (of course). Taste the sauce and add salt and pepper, to taste. To thicken the sauce, I use about 2 Tablespoons of cornstarch, whisked with about equal water. It is SLOWLY added in, a bit at a time, until it reaches the thickness that I like.
Serve immediately, 1-2 shanks per person. Serve with either orzo, polenta or my personal favorite—Risotto.