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Osso Buco
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Eating Well, March 1998


  • 1 small onion
  • 1 carrot
  • 1 stalk celery
  • 6 1-1/4 inch pieces veal shanks (about 4 lbs (1.8 kg). for 6)
  • 1/2 cup (125 ml) all-purpose flour
  • 1 tsp (5 ml) salt
  • 1/4 tsp (1 ml) freshly ground black pepper
  • 3 tsp (15 ml) olive oil, Divided
  • 2 cloves garlic, minced
  • 1/2 cup (125 ml) dry white wine
  • 2 cups (475 ml) reduced-sodium chicken broth, defatted
  • 1 tbsp (15 ml) chopped fresh basil
  • 1 bay leaf
  • 1 thyme sprig
  • Gremolata:
  • 3 tbsp (45 ml) chopped fresh parsley, preferrably Italian flat leaf
  • 1 tbsp (15 ml) freshly grated lemon zest
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper, to taste
  • Preheat oven to 375 degrees (200 C.).
  • Cut onion, carrot and celery into 1/4-inch dice; transfer to a bowl and set aside.
  • Trim any visible fat and membrane from veal shanks and tie each piece with kitchen twine.
  • In a shallow dish, combine flour, salt and pepper.
  • Dredge veal in flour mixture, shaking off excess. Discard any remaining flour.
  • In a large ovenproof skillet or Dutch oven, heat 2 tsp (10 ml) oil over medium-high heat.
  • Brown veal on all sides, about 8 minutes.
  • Transfer veal to a bowl and set aside.
  • Reduce heat to low, add remaining 1 tsp (5 ml) oil, garlic and reserved vegetables.
  • Cook, stirring until lightly browned.
  • Stir in wine and cook until reduced by half, about 2 minutes.
  • Return veal to pan, add chicken broth, basil, bay leaf and thyme.
  • Bring to a simmer, cover and transfer to the oven.
  • Cover and bake stew for 1-1/2 hours, or until veal is tender when pierced with a fork. (The Osso Buco will keep, covered, in the refrigerator for up to 2 days.)
  • Return pan to stove top over low heat and bring to a simmer.
  • Add half the Gremolata and simmer, stirring occasionally, until sauce has thickened slightly, about 2 minutes.
  • Adjust seasoning with salt and pepper.
  • Discard bay leaf and thyme sprig.
  • With a sharp knife or scissors remove twine.
  • Place veal on plates, spoon sauce on top and sprinkle with remaining gremolata.
  • Gremolata:
  • In a small bowl, combine parsley, lemon zest and garlic.
  • Season as desired.
  • Makes about 1/4 cup (60 ml).
The article suggests serving the Osso Buco with wide noodles, spooning the sauce over the noodles.

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