Italian recipes
Osso Buco (Italian veal shank)
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130 min
Serves 6
Italian
Ingredients
- 4 veal shanks (these should be at least 1 1/2 inches thick) 4 veal shanks (these should be at least 1 1/2 inches thick)
- 1/2 cup extra virgin olive oil 120 ml extra virgin olive oil
- 1/2 cup chopped onion 120 ml chopped onion
- 3-4 garlic cloves, sliced 3-4 garlic cloves, sliced
- 1 cup chopped celery 240 ml chopped celery
- 1/2 cup chopped carrots 120 ml chopped carrots
- 1/2 cup chopped parsley 120 ml chopped parsley
- 1/2 tsp dried thyme 2.5 ml dried thyme
- 1/2 tsp hot chili pepper flakes or to taste 2.5 ml hot chili pepper flakes or to taste
- 1 (28 oz.) can plum tomatoes 1 (28 oz.) can plum tomatoes
- 3 tbsp tomato paste 44 ml tomato paste
- Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste
Method
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 and chili pepper flakes and thyme and cook for 1-2 minutes, stirring constantly. Add the tomatoes and tomato paste and stir well until the tomato paste is disolved. Season with salt and pepper to taste. Cook for 3-4 minutes and then add the veal shanks to the pan. Cover and simmer for 1 to 2 hours (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.
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 and chili pepper flakes and thyme and cook for 1-2 minutes, stirring constantly. Add the tomatoes and tomato paste and stir well until the tomato paste is disolved. Season with salt and pepper to taste. Cook for 3-4 minutes and then add the veal shanks to the pan. Cover and simmer for 1 to 2 hours (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.
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