Learn how to make this delicious Osso Bucco recipe from the Kenmore in-house chef Kari Karch.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
2
calories
1126 per serving
ingredients
- 4 tablespoons olive oil
- 1/2 cup flour
- Kosher salt and pepper
- 4 cloves garlic
- 4 veal shanks, about 1 1/2 -inches thick and tied tightly around the middle with kitchen string
- 2 cup chopped onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 tomatoes
- 2 tablespoons minced garlic
- 3 bay leaves
- 1 tablespoons chopped fresh thyme
- 1 tablespoons chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoons coarsely ground black pepper
- 1-1/2 cup red wine
- 1 cup rich veal or beef stock
- 1/4 cup chopped fresh parsley
- 1 lemon, zested and juiced
directions
Preheat the oven to 350 degrees F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl, season the shanks then dredge in flour. Shake to remove any excess flour, then transfer shanks to the pot and saute until well-browned on all sides, 6 to 8 minutes. Remove the shanks to a plate and set aside. In a food processor, pulse the onions, celery, carrots, and garlic. Add to the pot and saute until softened and lightly browned around the edges, 4 to 6 minutes. Add the bay leaves, thyme, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles. Add the stock and return the shanks to the pot. Bring to a boil. Cover the pot and transfer to the oven. Cook until the shanks are very tender, for about 2 1/2 hours. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, garnish with lemon parsley mixture.