Osso Buco

1 hour prep / 2 hours to cook/takes 3 hours

 Ingredients:

  •  3 veal shanks - 2.5 in? 

    • Tie the meat! Dredge right before browning. Be sure the shanks are same height

  •  ¼ cup of olive oil

  •  2oz sweet butter

  •  Flour for dredging / salt and pepper

  •  2 garlic cloves minced

  •  1 medium onion chopped

  •  2 small carrots chopped

  •  2 celery stalks ( optional: quarter pound of shiitake mushrooms)

  •  quarter cup dried basil

  •  ¼ cup dried oregano

  •  1 large can of Cento San Mariano CERTIFIED tomatoes and half left in can cup sauce

  •  1 cup of dry vermouth slash dry white wine

  •  2 cups rich beef broth

  • Veal Demi glacé

Directions:

  1. Heat oven to 350°

  2. Heat olive oil and butter. season the shanks with salt and pepper and dredge and flour. Brown 10 to 15 minutes. Remove meat to side.

  3. Add veggies and spices. Cook until soft 10 to 15 minutes - may need beef demi-glace

  4. Add Tomatoes Salt and Pepper cook for 10 minutes

  5. Add vermouth, bring to boil reduce and simmer for 15 minutes. hand blend sauce before it goes into the oven.

  6. Put veal back in and add two cans of hot beef broth.

  7. Cook at 350° for one and a half hours - and half an hour uncovered. remove meat. strain sauce or use a hand blender.

  8. Add Gremolada

    1.  1 tsp of Lemon zest

    2.  1 small garlic clove minced

    3.  2 Tbsp of basil and parsley and rosemary

  9. Cook sauce on stove top until thickens

  10. Blend with hand blender

Notes:

  • Watch the salt!

  • Between dredging salted butter and the soup it's too salty

  • Cipriani's puts the wine in before the tomatoes