Osso Buco

Ingredients

  • 3 Tablespoons vegetable oil
  • 4 (15-ounce) veal shanks, 2 to 2-1/2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 4 medium carrots, finely diced or chopped
  • 4 large celery ribs, finely diced or chopped
  • 2 medium onions, finely diced or chopped
  • 3/4 cup red Chianti or Borolo wine
  • 3/4 cup Chardonnay wine
  • 1 1/2 cups chicken stock
  • 4 to 6 large fresh tomatoes, preferably beefsteak, peeled, seeded, and diced
  • 1 pound fettuccine pasta, cooked according to package directions
  • 4 sprigs fresh rosemary
  • 2 teaspoons grated lemon zest

Directions

Preheat the oven to 350° F.

In a non reactive Dutch oven, that is large enough to hold the veal shanks comfortably in one layer, heat the oil over medium-high heat . Season the veal shanks with salt and pepper and dredge well on both sides in flour. Sear the veal on each side 2 to 3 minutes, or until crusty and brown. Remove to a warm platter .

In the same pot, sauté the carrots, celery and onions over medium heat about 6 minutes, or until softened and fragrant. Stir in both the wines, the chicken stock and the tomatoes . Season lightly with salt and pepper. Return the veal shanks to the pot, pressing each one to the bottom. Bring the liquid in the pot to a boil .

Cover tightly and place in the center of the oven. Cook the veal about 2 hours or until it is just about to fall off the bone.

To serve, divide the fettuccine among 4 large warm serving plates and place a veal shank on each. Spoon equal parts of the sauce from the cooking pot over all.

Insert a fresh rosemary sprig in each bone and sprinkle with lemon zest.

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