Osso Buco Recipe
Slow-cooked organic veal shank with vegetables and white wine, served over Arborio rice.
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Ingredients
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Osso Buco (braised veal shanks)
Arborio Rice (risotto-style base)
Method
Osso Buco (braised veal shanks)
- 1
Prepare and season shanks
Pat the veal shanks dry with paper towels. Season both sides generously with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dredge each shank in the flour, shaking off excess.
- 2
- 3
Sauté vegetables
Reduce heat to medium. Add remaining 2 tbs olive oil and 1 tbs butter to the pot. Add chopped onion, diced carrots and celery. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add minced garlic and cook 1 minute more. Stir in tomato paste and cook 2 minutes to caramelize.
- 4
Deglaze and build braising liquid
Pour in 1 cup dry white wine to deglaze the pot, scraping up browned bits with a wooden spoon. Simmer until wine is reduced by about half, 3–4 minutes. Add crushed tomatoes, 3 cups stock, thyme sprigs, rosemary, and bay leaves. Stir to combine and bring to a gentle simmer.
- 5
Braise shanks
Return browned shanks to the pot, nestling them into the liquid so that about two-thirds of each shank is submerged (add a bit more stock or water if necessary). Bring liquid to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until meat is fork-tender and starting to pull away from the bone, 2 to 2 1/2 hours.
- 6
Finish sauce
When shanks are tender, transfer them to a warm platter and tent with foil. Skim any excess fat from the surface of the braising liquid. Place the pot over medium-high heat on the stovetop and reduce the liquid until slightly thickened, about 8–10 minutes. Taste and adjust seasoning with salt and pepper.
- 7
Make gremolata
While the sauce reduces, combine 1 tbs minced garlic, 2 tbs finely chopped parsley, and 1 tbs lemon zest in a small bowl. Season with a pinch of salt. This bright garnish is served raw over the finished osso buco.
- 8
Serve
Spoon a generous portion of warm Arborio rice onto each plate. Place a veal shank on top, spoon hot braising sauce and vegetables over the shank, and sprinkle gremolata over the top. Garnish with extra parsley if desired.
Arborio Rice (risotto-style base)
- 9
- 10
Toast rice and deglaze
Add 1 1/2 cups Arborio rice to the shallot and stir to coat the grains with fat. Cook, stirring, 2–3 minutes until edges of rice look translucent. Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
- 11
Cook risotto
Begin adding the hot stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be almost fully absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 18–20 minutes and using most or all of the 4 cups of stock.
- 12
Finish risotto
Remove from heat and stir in 1/2 cup finely grated Parmesan, 2 tbs butter, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Let sit covered for 1–2 minutes to meld; risotto should be creamy, not soupy.