Osso Buco with Risotto Milanese

Osso Bucco, in Italian means“Bone with a Hole”. Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock. The meat is super tender, and is traditionally served over Risotto. Plan on a few hours of cooking it low and slow. This is a delicious dish, that can be pricey in a restaurant. On my food blog, I show you how to make it yourself.

Osso Buco with Risotto Milanese

Ingredients

• Olive oil enough for a thin layer in a Dutch Oven
• 6 veal shanks 8 to 10 ounces and 1 1/2-inches thick each, tied around equator with butcher’s twine (I used 6 oxtails, which is less traditional)
• 1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)
• 2 carrots finely chopped
• 2 celery sticks finely chopped
• 1 onion finely chopped
• 2 cups red wine
• 3 tablespoons tomato paste
• 2 tablespoons garlic minced
• 2 sprigs rosemary finely chopped
• 3 sprigs thyme finely chopped
• 1 quart beef stock
• 2 bay leaves
• Optional: 2 tablespoons cornstarch and water whisked to thicken the sauce
• 1/2 cup chopped fresh parsley leaves for garnish

GREMOLATA:

• 3 medium garlic cloves minced or pressed through garlic press (about 1-tablespoon)
• 2 teaspoons minced lemon zest see note
• 1/4 cup fresh parsley leaves minced

Instructions

1. Preheat the oven to 350°F.
2. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot.
3. In a shallow bowl or plate combine the flour with salt and pepper and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes.
4. Remove the shanks and set aside.
5. ...........
6. ...............

Source Blog FULL

Share this post