Osso buco recipe

Published June 24, 2010 6:24AM (EDT)

(Serves 4)


  • 2 tablespoons butter
  • 3 carrots, peeled and chopped into half-inch pieces
  • 3 parsnips, peeled and chopped into half-inch pieces
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 1/2 lemon, zested finely (use zest only)
  • salt and freshly ground black pepper to taste
  • 4 center cut veal shanks (approximately 3 pounds)
  • 1 cup flour
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1 1/2 cups chicken stock or veal stock
  • 1/4 cup fresh thyme, stems removed
  • 1/4 cup fresh Italian parsley, stems removed, chopped fine
  • 3 bay leaves


  1. In a saute pan, melt butter over medium-high heat and saute carrots, parsnips, onion and celery for about 8 minutes -- or until tender. Add garlic and lemon and saute for 3 more minutes. Remove from heat and reserve.
  2. Preheat oven to 375 degrees
  3. Rub veal shanks with salt and pepper, then pat down with flour.
  4. Search your cabinets for a "Dutch oven," a very large cast iron skillet or any other large, deep, ovenproof pan. Over medium-high heat, warm oil. When oil is hot, brown flour-covered shanks on all sides (approximately 4 minutes per side).
  5. When shanks are browned, pour out most of the oil and drippings, then add wine and bring to a boil. Add sauteed veggies and stock. Allow contents to return to a boil.
  6. Stir in tomatoes, thyme, parsley and bay leaves. Cover and transfer to oven. Cook for 1 1/2 hours. Remove cover and cook for another 20 minutes. Remove bay leaves and serve.

Le Secret: Don't be hasty in step 4. Browning the shank creates the flavor.

The Adventure Club: Make your own veal stock.

Suggested Accompaniment: Risotto


By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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