Making The Perfect Osso Buco

Ingredients

• 2 pieces Veal Shank (about 1.5‑2 lb total, bone‑in)
• 1/4 cup All-Purpose Flour (for dredging the meat)
• 2 tablespoons Fine Cornmeal (adds extra crunch to the crust)
• 1 teaspoon Black Pepper (freshly cracked)
• 1 teaspoon Kosher Salt (plus extra for seasoning at the end)
• 3 tablespoons Garlic Olive Oil (infused with garlic for searing)
• 1 large Onion (cut into big chunks for braising)
• 2 medium Carrot (cut into large pieces)
• 2 stalks Celery Stalk (cut into large pieces)
• 4 whole Garlic Clove (peeled, added whole)
• 2 sprigs Fresh Thyme (leaves stripped)
• 2 sprigs Fresh Rosemary (stems removed)
• 1 cup Dry White Wine (dry Chardonnay or Sauvignon Blanc)
• 1/4 cup Fortified Pork Wine (Port or Madeira for a touch of sweetness)
• 28 oz Canned Peeled Tomatoes (whole, drained and hand‑broken)
• 2 tablespoons Tomato Puree (adds depth)
• 1/4 cup Pitted Olives (green or black, sliced)
• 2 cups Beef Stock (homemade or high‑quality store‑bought)
• 1 leaf Bay Leaf (adds background flavor)
• 1 teaspoon Lemon Zest (freshly grated)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Season and Dredge the Veal

   Pat the veal shanks dry, then season both sides with salt and cracked black pepper. In a shallow dish combine all‑purpose flour and fine cornmeal; dredge each shank, pressing to coat evenly.

   Time: PT5M

2. Heat Oil and Sear the Meat

   Add garlic‑infused olive oil to the cast‑iron pot and heat over medium‑high until it reaches about 365°F (185°C). Carefully place the coated shanks in the pot and sear each side until deep golden brown, about 2‑3 minutes per side. Remove and set aside on a plate.

   Time: PT10M

   Temperature: 365°F

3. Sauté Aromatics

   In the same pot, add the large onion chunks, carrot pieces, celery pieces, whole garlic cloves, thyme sprigs, and rosemary sprigs. Cook, stirring occasionally, until the vegetables develop a light caramel color but are not dark brown, about 10‑12 minutes.

   Time: PT12M

4. Wine Reduction

   Pour the dry white wine into the pot, increase heat to bring to a boil, and let it reduce by half (approximately 5 minutes). This concentrates flavor and evaporates most alcohol.

   Time: PT5M

5. Add Tomatoes, Stock, and Flavorings

   Break the canned peeled tomatoes by hand directly into the pot, add tomato puree, fortified pork wine, sliced olives, a squeeze of lemon juice, and the bay leaf. Stir in the beef stock until the liquid covers about three‑quarters of the shanks. Sprinkle a small amount of flour through a fine mesh strainer to thicken slightly, then stir well.

   Time: PT5M

6. Return Shanks and Braise

   Place the seared veal shanks back into the pot, ensuring they are mostly submerged. Cover tightly with the lid or foil and transfer to a pre‑heated oven set to 375°F (190°C). Braise for 1 hour and 30 minutes, then flip the shanks, re‑cover, and continue braising another 45 minutes, or until the meat is fork‑tender and falls off the bone.

   Time: PT2H15M

   Temperature: 375°F

7. Finish the Sauce

   Remove the pot from the oven. If the sauce is thinner than desired, whisk a teaspoon of cornstarch with cold water and stir it in; simmer on the stovetop for 2‑3 minutes until thickened. Adjust seasoning with additional salt and pepper, then stir in fresh parsley and lemon zest.

   Time: PT5M

8. Serve

   Plate each osso buco with a generous spoonful of the braising sauce, garnish with extra parsley and a drizzle of olive oil if desired. Serve alongside creamy polenta or risotto.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

22 g

Fat

32 g

Fiber

4 g