Osso Buco
Filed under
Veal
Prep: 10 min | Cook: 195 min | Servings: 4
Recipe courtesy Anne Burrell. Serves 4 to 6. Serve with a demitasse spoon to scoop out the marrow.
Ingredients
- 6 Veal shank, osso buco, tied around the middle with string
- Kosher salt
- Olive oil, extra-virgin
- 1 Onion, large, coarsely chopped
- 2 rib Celery, coarsely chopped
- 1 Fennel, bulb, coarsely chopped
- 3 clove Garlic, smashed
- 1 pinch Red pepper flakes, crushed
- 3/4 cup Tomato paste
- 2 cup White wine, dry
- 3 Bay leaf
- 1 bunch Thyme, fresh, bundled
- 1 Orange, zested, for the gremolata
- 1/4 cup Parsley, fresh leaves, finely chopped, for the gremolata
- 1 clove Garlic, small, minced, for the gremolata
- 2 tbsp Horseradish, freshly grated, for the gremolata
Directions
- Season the osso buco generously with salt. Coat a wide, flat pan generously with olive oil over high heat and brown the shanks very well on all sides.
- In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. Remove the browned osso buco and reserve. Discard the excess oil, add a little fresh oil and bring to high heat.
- Add the vegetable paste with the crushed red pepper, season with salt, and brown very well; don't skimp on this step. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
- Preheat the oven to 375 degrees F. Return the osso buco to the pan and add water to the top of the meat. Taste and season with salt. Add the bay leaves and thyme, bring to a boil, cover, and put in the oven.
- Cook 1 hour, then check the liquid level and seasoning, add liquid if needed, and cook another hour. Uncover and cook 30 minutes more.
- Remove the osso buco to a platter. Skim the fat from the sauce, taste and adjust the seasoning. Remove the string and serve with the sauce spooned over.
- Gremolata: combine all the gremolata ingredients in a small bowl and sprinkle over the osso buco.