Osso Buco

Name: Osso Buco
Cook time: 235 min
Total time: 235 min
Yield: 5 servings
Ingredients: Some Pepper (Black), to taste; 1 1/4 lemons of Lemon Zest; 4 tbsp Parsley, finely chopped; 4 cloves of Garlic, minced; 313g Kosher Salt; 20g Rosemary Leaves, fresh; 10g Sage Leaves, fresh; 25g Garlic, fresh; 4g Lemon Zest; 3 lbs Shank, veal, beef, pork, or lamb; about 1/2 lb each; 2 1/2 tbsp Flour, for dredging; 2 1/2 tbsp Olive Oil; 1 1/4 tbsp Olive Oil, as needed; 2 1/2 tbsp Butter; 138g Thick-Cut Bacon; 1 1/4 large Onions, finely diced; 375g Carrots, use 1 cup finely diced for the sauce; 10 sprigs of Thyme, fresh; 4 sprigs of Rosemary, fresh; 2 1/2 Bay Leaves; 2 1/2 tbsp Tomato Paste; 500g Canned Peeled Tomatoes, seeded and chopped; 450ml Dry Wine, white for veal or pork, red for beef or lamb; 1.5 l Beef Bone Broth, or Beef Stock; Some Rosemary Salt, to taste

Osso Buco is a slow-braised, comforting dish of tender cross-cut shanks simmered in a rich, aromatic tomato-and-wine sauce until the meat falls off the bone. The braise develops deep, savory flavors enriched by bacon, herbs, and a bright gremolata of lemon, parsley and garlic to lift each bite. Serve over creamy polenta, risotto, or mashed potatoes for an elegant, homey meal.

Osso Buco is a slow-braised, comforting dish of tender cross-cut shanks simmered in a rich, aromatic tomato-and-wine sauce until t... Show more

By ThatDudeCanCook · Original recipe

Health Grade

B · Healthy

Time

3 hrs30 min

Price

4,70 €

Calories

844 kcal

nutritious

high protein

low carb

keto

Method

Preheat the oven

Heat the oven to 325° F and set out a Dutch oven or other heavy ovenproof pot.

Prep the aromatics

Finely dice the Onion and Carrots, and cut the Thick-Cut Bacon into small pieces. Strip the Rosemary Leaves and Sage Leaves from their stems, mince the Garlic, and mix them with the Kosher Salt and Lemon Zest to make Rosemary Salt.

Season and dredge

Pat the Shanks dry, season them all over with black pepper and a light sprinkle of rosemary salt, then coat each piece in Flour and shake off the excess. Set the floured shanks on a tray while you heat the pot.

Brown the meat

Heat the Dutch oven over medium-high with the Olive Oil and Butter. Sear the shanks in batches for 4 to 5 minutes per side until a deep brown crust forms, adding a little more oil if the pot looks dry, then move them to a plate.

Build the sauce

Lower the heat to medium. Add the Thick-Cut Bacon and cook until it renders fat and starts to brown, then stir in the Onion and Carrots and cook until they soften. Stir in the Tomato Paste and cook it for a minute until it darkens, then add the Thyme, Rosemary, and Bay Leaf. Pour in the Dry Wine — white for veal or pork, red for beef or lamb — and scrape up the browned bits, then add the Canned Peeled Tomatoes and Beef Bone Broth, breaking the tomatoes up with a spoon as they go in. Bring the sauce to a gentle simmer and nestle the shanks back in, bone-side up.

Mix gremolata

Finely chop the Parsley and mix it with the lemon zest and garlic in a small bowl. Set the gremolata aside until serving.

Braise in oven

Cover the pot tightly and bake for 2 1/2 to 3 hours until the shanks are fork-tender and the meat is almost falling from the bone.

Reduce the sauce

Lift the shanks to a platter and keep them warm. Remove the herb stems and bay leaf, then simmer the sauce uncovered over medium heat for 10 to 15 minutes until it thickens enough to coat a spoon. Taste and adjust with a little more rosemary salt if needed.