Outstanding Osso Buco

Ingredients

• 4 pieces Veal Shank (bone‑in) (about 1.5‑2 lb each, tied with butcher’s string)
• to taste Kosher Salt (generously season both sides)
• to taste Black Pepper (freshly ground)
• 1 cup All‑Purpose Flour (for dredging, sifted)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 2 stalks Celery (chopped)
• 2 Carrots (peeled and diced)
• 1 Yellow Onion (finely diced)
• 1 tablespoon Tomato Paste (tube style for easy storage)
• 1 Bay Leaf
• 4 Garlic Cloves (2 for sauce, 2 for gremolata, minced)
• 2 tablespoons Cognac (for deglazing, flame off alcohol)
• 1 cup Dry White Wine (use a cooking‑size bottle (≈12 oz))
• 3 sprigs Fresh Thyme
• 1 tablespoon Fresh Rosemary (minced)
• 1 28‑oz can Canned Diced Tomatoes (with juice)
• 4 cups Veal Stock (low‑sodium if possible)
• 1 Lemon (zested for gremolata)
• 0.5 cup Flat‑Leaf Parsley (finely minced)
• 1 cup Orzo Pasta (cooked and tossed with Parmesan and Mascarpone (optional side))
• ¼ cup Parmesan Cheese (grated, mixed into orzo)
• ¼ cup Mascarpone Cheese (folded into orzo for creaminess)
• 2 Carrots (for roasting) (cut into sticks, glazed with balsamic)
• 2 tablespoons Balsamic Glaze (for roasting carrots)

Instructions

1. Season the Veal Shanks

   Generously sprinkle kosher salt and freshly ground black pepper on both sides of each veal shank.

   Time: PT5M

2. Dredge in Flour

   Place 1 cup of all‑purpose flour in a shallow tray. Dredge each shank, shaking off excess flour.

   Time: PT5M

3. Heat Oil

   Add 3 Tbsp olive oil to the Dutch oven and heat over medium‑high until the oil is shimmering and just beginning to smoke.

   Time: PT5M

4. Brown the Shanks

   Place two shanks at a time in the pot, skin side down, and sear until deeply golden‑brown on all sides, about 4‑5 minutes per side.

   Time: PT10M

5. Sauté Mirepoix

   Add the chopped celery, carrots, and onion to the pot. Cook, stirring occasionally, until softened, about 4 minutes.

   Time: PT4M

6. Add Tomato Paste

   Stir in 1 Tbsp tomato paste and cook for 1 minute to develop flavor.

   Time: PT1M

7. Introduce Aromatics

   Add the bay leaf and 2 minced garlic cloves; sauté for another minute.

   Time: PT1M

8. Deglaze with Cognac

   Pour in 2 Tbsp cognac, let it flame briefly (if comfortable) and then simmer until the alcohol evaporates.

   Time: PT2M

9. Add White Wine

   Stir in 1 cup dry white wine and let it reduce for about 2 minutes.

   Time: PT2M

10. Herb Infusion

    Add 3 sprigs fresh thyme and 1 Tbsp minced rosemary; cook for 3‑4 minutes until fragrant.

    Time: PT4M

11. Add Tomatoes

    Stir in the canned diced tomatoes with their juice.

    Time: PT1M

12. Return Shanks & Add Stock

    Place the browned shanks back into the pot, add any extra bones, then pour in 4 cups veal stock. Bring to a gentle boil.

    Time: PT2M

13. Oven Braise

    Cover the Dutch oven with its lid and transfer to a pre‑heated oven at 350°F. Braise for 1 hour 45 minutes, checking once to ensure the liquid hasn’t evaporated too much.

    Time: PT1H45M

    Temperature: 350°F

14. Rest the Meat

    Remove the pot from the oven. Carefully lift the shanks onto a serving tray and keep warm while you finish the sauce.

    Time: PT10M

15. Prepare Gremolata

    Combine the zest of 1 lemon, 0.5 cup minced flat‑leaf parsley, and the remaining 2 minced garlic cloves in a small bowl. Mix well.

    Time: PT5M

16. Plate and Garnish

    Serve each shank over a bed of buttered Parmesan‑Mascarpone orzo, spoon generous sauce over the meat, and sprinkle fresh gremolata on top. Optionally accompany with balsamic‑glazed roasted carrots.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

3 g