Osso buco (with white wine and rosemary) recipe
Share this recipe on FacebookAnother recipe for Osso buco, an Italian classic veal recipe. Veal shanks are first browned and then slowly cooked in a
stock made of vegetables, herbs (oregano, thyme and rosemary) and white wine.
Preparation time: 10 minutes, Cooking time: 120 minutes, Serves: 4
Ingredients
4 veal shanks (these should be at least 1 1/2 inches thick)
1/2 cup extra virgin olive oil
1/2 cup chopped onion
3-4 garlic cloves, sliced
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped parsley
1/2 tsp dried thyme (or 1 tsp fresh thyme)
1/2 tsp dried oregano (or 1 tsp fresh oregano)
1 sprig of fresh rosemary
1/2 tsp hot chili pepper flakes or to taste
1 - 1/2 cup white wine
Salt and freshly ground pepper to taste
Directions
Heat the olive oil in a heavy pan over medium heat. The pan should be
large enough to hold all 4 veal shanks on one layer. Until the oil
heats up, dust the veal shanks with flour, making sure that they are
covered all around with a thin layer of flour.
Place the veal
shanks in the pan and slowly brown them on all sides. When browned,
remove them from the pan, put them on a plate and set aside.
Add
the chopped vegetables (onions, celery, carrots and parsley) to the pan
and saute them until glossy and a little wilted. Add the garlic, chili pepper flakes, thyme, oregano and sprig of rosemary and cook for 1-2 minutes, stirring
constantly. Add the white wine and season with salt and
pepper to taste. Add the veal shanks to
the pan and bring to a boil. Reduce heat, cover and simmer for 1 to 2 hours (actual time depends on the size of
the veal shanks), until the meat is tender and falls from the bones.
Serve with a risotto or pasta tossed in butter.