Osso Bucco Recipe

Inspired by Peppercorn's Grill

Time3h

Serves4

Tender braised veal shank served with gremolata and a side of risotto.

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Ingredients

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Osso Bucco Ingredients

4 pieces Veal shank

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 medium, diced Onion

1 medium, diced Carrot

1 stalk, diced Celery

4 cloves, minced Garlic

14 1/8 oz (400 g) Diced Tomatoes

1 cup White wine

2 cups Beef broth

2 leaves Bay leaves

1 tsp Thyme

1 cup Gremolata

Method

Cooking Directions

Prepare the Veal

Season the veal shanks with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the veal shanks on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

Sauté Vegetables

In the same pot, add the onion, carrot, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Deglaze and Simmer

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes until the wine reduces slightly.

Add Remaining Ingredients

Stir in the diced tomatoes, beef broth, bay leaves, and thyme. Return the veal shanks to the pot, ensuring they are submerged in the liquid.

Braise the Veal

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 2-2.5 hours until the veal is tender and falling off the bone.

Serve

Remove the bay leaves before serving. Plate the veal with the sauce and garnish with gremolata. Serve alongside risotto.