CLASSIC OSSO BUCO
Steps:
- 1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
- 2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce - the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
- 3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
- 4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.
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Robinson Mathw
[email protected]I can't wait to try this recipe again!
Sharon Fry
[email protected]This recipe is a great example of how simple ingredients can be used to create a delicious and memorable meal.
Francisca Francis Castelino
[email protected]I would love to try this recipe with different types of meat, such as lamb or pork.
Ali Aslam
[email protected]This is a hearty and satisfying meal that is perfect for a cold winter night.
Haresh Dangi
[email protected]I love the combination of flavors in this dish.
Mike Deschaines
[email protected]This recipe is a great way to use up leftover vegetables.
Hailu Yntiso
[email protected]This is a classic dish that is sure to please everyone at your table.
Ayyan Khokhar
[email protected]I would recommend this recipe to anyone who loves osso buco or is looking for a new and impressive dish to try.
Myra Laparan
[email protected]Overall, this is a good recipe, but it could be improved with a few tweaks.
JUNINZn nvEr
[email protected]The sauce was a bit too thick for my liking. I added some water to thin it out.
Mg Chann
[email protected]I found that the meat was a bit dry. I think I would cook it for a shorter amount of time next time.
Aria “EnderAlchemist0” Ouart
[email protected]This recipe is a bit bland for my taste. I added some extra garlic and chili flakes to give it a bit more kick.
Afzal Baig
[email protected]I'm not a big fan of veal, but I really enjoyed this dish. The meat was cooked perfectly and the sauce was very flavorful.
Naba Arsalan
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to make a delicious meal without breaking the bank.
Skyla Clark
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
Benita njideka
[email protected]I made this for a dinner party and everyone loved it. The meat was so tender and the sauce was perfect. I will definitely be making this again.
Anarania Khan
[email protected]This was my first time making osso buco and it was surprisingly easy. The instructions were clear and the dish turned out delicious.
It'x Ashfa
[email protected]I've made this recipe several times and it always turns out great. The gremolata is a nice touch that adds a bit of brightness to the dish.
Ambogo Quinter
[email protected]This osso buco recipe is a keeper! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.