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

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

Osso Bucco

Events with Taste

Print Recipe

Cook Time 1 45

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.