Osso Buco (Boom)

1 review, 5 star(s). 100% would make again

Ready in 3 hours 35 minutes

This is adapted from a wonderful recipe of Mario Batali's.


4 veal shanks; cut three inches thick (about 3 1/2 to 4 pounds)
1 Salt
1 pepper
6 tablespoons extra-virgin olive oil
1 medium carrot; chopped into 1/4-inch-thick coins
1 small Spanish onion; chopped into 1/2-inch dice
1 stalk celery; chopped into 1/4-inch slices
2 tablespoons fresh thyme leaves; chopped
2 cups Basic Tomato Sauce; (see recipe)
2 cups chicken stock
2 cups Dry white wine
1/4 cup Italian parsley; finely chopped
1/4 cup pine nuts; toasted under the broiler until dark brown
Lemon zest; of 1 lemon

Original recipe makes 4



Preheat the oven to 375 degrees F. Season the shanks all over with salt and pepper. In a heavy-bottomed 6 to 8 quart casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2 1/2 hours and cook until meat is nearly falling off the bone.

Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.


Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside utnil ready to serve.

Alert editor   
Calories Per Serving: 1857 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
mlboom 6y ago

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