Braised Osso Bucco Recipe

Cooking Instructions

1. 1

   Prepare the Osso Bucco

   Season the veal shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the osso bucco on all sides until browned. Remove from pot and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and tomato paste, cooking for another 2 minutes.

3. 3

   Deglaze and Add Liquid

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes. Add the beef or veal stock, thyme, bay leaves, and guajillo chilies.

4. 4

   Braise the Osso Bucco

   Return the osso bucco to the pot. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

5. 5

   Prepare the Grits

   Cook the jalapeño-cheddar grits according to package instructions. Stir in cheese and jalapeños at the end.

6. 6

   Sauté the Winter Greens

   In a separate pan, heat butter over medium heat. Add winter greens and sauté until wilted, about 5 minutes. Drizzle with honey and stir to combine.

7. 7

   Crisp the Parsnips

   In a skillet, heat oil and add sliced parsnips. Cook until golden and crispy on both sides, about 10 minutes. Season with salt.

8. 8

   Serve

   Plate the osso bucco with a generous spoonful of guajillo jus, a side of jalapeño-cheddar grits, sautéed winter greens, and crispy parsnips.