Osso Bucco
Osso Bucco
Osso Bucco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. Enjoy our version over polenta. A recipe apart of our olive oil series.
Ingredients
Directions
Preheat the oven to 325°.
Season the veal shanks with salt and pepper and set aside on a plate.
Heat a large Dutch oven on the stove top over medium heat.
Add 2 tsbp Colavita olive oil to the pot. Place the shanks in the Dutch oven, and using metal tongs, brown them on all sides (about 2 minutes per side). While the shanks are browning, you can add the carrots and being to sauté them.
Once the shakes are browned, remove them from the pot and transfer them to a plate.
Add the onion to the carrots in the pot. You can add more Colavita olive oil if your pot looks dry.
Next add the celery and garlic. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. The vegetables should be slightly caramelized.
Add the wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes.
Place the shanks back into the pot, making sure they are touching the bottom.
Add the stock, making sure it covers about half the height of the meat.
Add the herbs and bring to a simmer.
Once it is simmering, cover the dish and braise the shanks in the oven for 1 hour.
Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender.
Transfer the shanks to a rimmed platter and cover loosely with foil.
If necessary, reduce the sauce in the pot over high heat. Season to taste with salt and pepper.
Serve over polenta.
The osso buco can be refrigerated overnight and reheated, covered, in a 325° oven.
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Ingredients
Directions
Preheat the oven to 325°.
Season the veal shanks with salt and pepper and set aside on a plate.
Heat a large Dutch oven on the stove top over medium heat.
Add 2 tsbp Colavita olive oil to the pot. Place the shanks in the Dutch oven, and using metal tongs, brown them on all sides (about 2 minutes per side). While the shanks are browning, you can add the carrots and being to sauté them.
Once the shakes are browned, remove them from the pot and transfer them to a plate.
Add the onion to the carrots in the pot. You can add more Colavita olive oil if your pot looks dry.
Next add the celery and garlic. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. The vegetables should be slightly caramelized.
Add the wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes.
Place the shanks back into the pot, making sure they are touching the bottom.
Add the stock, making sure it covers about half the height of the meat.
Add the herbs and bring to a simmer.
Once it is simmering, cover the dish and braise the shanks in the oven for 1 hour.
Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender.
Transfer the shanks to a rimmed platter and cover loosely with foil.
If necessary, reduce the sauce in the pot over high heat. Season to taste with salt and pepper.
Serve over polenta.
The osso buco can be refrigerated overnight and reheated, covered, in a 325° oven.
