Veal Osso Bucco Recipe

Local Chefs Infuse Flavor with These Tried-and-True Cooking Methods

The way a dish is prepared matters. Cooking something a certain way – whether it’s grilled, braised, sautéed, smoked, or fried – can be the key to making a dish the best it can possibly be. Here, local restaurants give us some delicious examples of how it’s done.

 

By Anna Hill / Photography by Rich Smith

Chattanooga Allergy Clinic Ad

BRAISED: Osso Bucco

Events with Taste

 

“My husband says the biggest reason I braise on Sundays is to make the house smell good.  He is not wrong!” –Michelle Huffman, Chef

Public House Web Ad

 

braised osso bucco

Osso Bucco

Events with Taste
Cook Time 1 hour 45 minutes
Course Main Course
Cuisine Italian

Equipment

  • Large Dutch oven

Ingredients
  

  • 3 whole veal shanks
  • salt and pepper
  • flour for dredging
  • ¼ cup butter
  • ¼ cup oil
  • 1 medium onion, chopped medium
  • 1 medium carrot, cubed
  • 2 stalks celery, chopped medium
  • 1 (15 oz.) can plum tomatoes
  • 1 cup white wine
  • 2 cups chicken or beef stock
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 bay leaves

For the gremolata:

  • ½ cup Italian parsley, chopped
  • 1 garlic clove, minced
  • 2 tsp lemon zest

Instructions
 

  • Pat the veal shanks dry, season with salt and pepper, and dredge in flour, shaking off excess.
  • In a large Dutch oven (enameled cast iron preferable), heat butter and oil together and add veal shanks; brown on all sides. Remove from pan and reserve on a plate.
  • Add onion, carrot, and celery; season with salt and pepper and sauté until translucent but not soft. Add the canned tomatoes, white wine, and browned shanks to the pan and reduce liquid by half (about 5 minutes). Add 2 cups of the stock and herbs and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours or until the meat is falling off the bone. Check every 20 minutes and turn the veal, adding more stock if necessary (liquid should always be 3/4 of the way up the shank).
  • Remove the shanks from the pot and plate. Reduce sauce and season as needed. Pour over cooked shanks.
  • For the gremolata, combine the chopped parsley, minced garlic, and lemon zest by either stirring in a bowl or pulsing in a food processor.
  • Serve shanks with polenta and garnish with gremolata.

Notes

“My husband says the biggest reason I braise on Sundays is to make the house smell good.  He is not wrong!” Michelle Huffman, Chef
Keyword braised osso bucco, braised veal, osso bucco, osso bucco recipe, veal
Broadleaf Web Ad

You Also Might Like

[related_post post_id=""]
CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!