Veal Shanks dressed with luscious juices and then topped with parsley and lemon zest make the perfect main course dinner for the entire crew. A secret ingredient that is not part of the original recipe but I added in my recipe which gives a mind-blowing flavor to my dish is Pancetta.
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Being a foodie and an Italian fan, you will love how this recipe turns out and provides you with a complete meal in the end. Osso buco Recipe by Ina Garten is heaven.
INGREDIENTS
- 1 tablespoon lemon zest
- 3 cups chicken stock
- 1 dry bay leave
- 1 spring fresh rosemary
- 1 spring fresh thyme
- 2 whole garlic cloves
- 1 cup all-purpose flour
- 1 small onion, diced
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 cup dry white wine
- 1 tablespoon tomato diced
- 1/2 cup vegetable oil
- Cheesecloth
- Kitchen twine for bouquet garni
- Sea salt to taste
- 3 whole veal shanks, trimmed
- 3 tablespoon fresh flat-leaf Italian Parsley
- Freshly grated black pepper to taste
Steps to make Osso Buco Recipe Ina Garten
- Bring the cheesecloth and put the bay leaf with rosemary and thyme into it. Keep them together using twine.
- Use the paper towels to properly dry the veal shanks.
- You need properly dried veal shanks so that they will be cooked properly and get a good brown color.
- Then you need to season and coat the shanks. Use salt and pepper as spices to season it and then coat with a flour layer by dredging it in flour.
- Heat oil in the pan and then fry the shanks in the heated oil to brown every side of it. Put the fried shanks aside.
- In this oiled pan, you need to stir fry the chopped veggies including the diced onions, carrots, and celery.
- Once all of them are softened enough, pour tomato paste into them. Stir well.
- Now put the fried shanks in the veg mixture and pour the white wine into it. Simmer until the mixture is dried a little.
- After some time, pour chicken stock into it and also put in the bouquet garni at the same time. Boil and simmer for more than one hour.
- You will see the meat falling off the bones. Now serve your shanks into the serving platter ad also discard the twine. Also, discard the bouquet garni.
- Now in the bowl, you have put the shanks, put all the pan juices over it. Sprinkle the parsley over it and also put the lemon zest over it.
FAQs?
Why does the Osso Buco gets curled?
The skin should be removed before cooking. This is the skin that curls around the Osso Buco and spoils your dish by curling as the meat gets uneven after curling.
What can we serve with the Osso Buco?
Creamy Polenta is a better option to serve as a side with Osso Buco. Osso Buco can also be best served over boiled mashed potatoes.
Osso Buco Recipe Ina Garten
Servings: 6
Ingredients
- 1 tablespoon lemon zest
- 3 cups chicken stock
- 1 dry bay leave
- 1 spring fresh rosemary
- 1 spring fresh thyme
- 2 whole garlic cloves
- 1 cup all-purpose flour
- 1 small onion diced
- 1 stalk celery diced
- 1 small carrot diced
- 1 cup dry white wine
- 1 tablespoon tomato diced
- 1/2 cup vegetable oil
- Cheesecloth
- Kitchen twine for bouquet garni
- Sea salt to taste
- 3 whole veal shanks trimmed
- 3 tablespoon fresh flat-leaf Italian Parsley
- Freshly grated black pepper to taste
Instructions
- Bring the cheesecloth and put the bay leaf with rosemary and thyme into it. Keep them together using twine.
- Use the paper towels to properly dry the veal shanks.
- You need properly dried veal shanks so that they will be cooked properly and get a good brown color.
- Then you need to season and coat the shanks. Use salt and pepper as spices to season it and then coat with a flour layer by dredging it in flour.
- Heat oil in the pan and then fry the shanks in the heated oil to brown every side of it. Put the fried shanks aside.
- In this oiled pan, you need to stir fry the chopped veggies including the diced onions, carrots, and celery.
- Once all of them are softened enough, pour tomato paste into them. Stir well.
- Now put the fried shanks in the veg mixture and pour the white wine into it. Simmer until the mixture is dried a little.
- After some time, pour chicken stock into it and also put in the bouquet garni at the same time. Boil and simmer for more than one hour.
- You will see the meat falling off the bones. Now serve your shanks into the serving platter ad also discard the twine. Also, discard the bouquet garni.
- Now in the bowl, you have put the shanks, put all the pan juices over it. Sprinkle the parsley over it and also put the lemon zest over it.
