Veal Osso Buco Recipe (Milanese-Style)

Name: Veal Osso Buco Recipe (Milanese-Style)
Prep time: 25 min
Cook time: 3 h 20 min
Total time: 3 h 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 veal shank slices, 1 ½ inches (4 cm) thick, about 2 ½ to 3 lb (1.2 to 1.4 kg); ¼ cup (60 ml) all-purpose flour; 2 tbsp (30 ml) olive oil; 2 tbsp (30 ml) butter, divided; 1 yellow onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 3 garlic cloves, finely chopped; 1 tbsp (15 ml) tomato paste; 1 ½ cups (375 ml) dry white wine; 2 cups (500 ml) veal stock or beef broth; 2 sprigs fresh thyme; 2 bay leaves; Salt and freshly ground pepper; ½ cup (125 ml) fresh parsley, finely chopped; Zest of 1 lemon; 1 small garlic clove, grated; 1 tbsp (15 ml) olive oil

In collaboration
with l'épicier

Preparation 25 min
Cooking 3 h 20 min
Servings 4
Freezing Absolutely

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Osso buco

4 veal shank slices, 1 ½ inches (4 cm) thick, about 2 ½ to 3 lb (1.2 to 1.4 kg)
¼ cup (60 ml) all-purpose flour
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter, divided
1 yellow onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
3 garlic cloves, finely chopped
1 tbsp (15 ml) tomato paste
1 ½ cups (375 ml) dry white wine
2 cups (500 ml) veal stock or beef broth
2 sprigs fresh thyme
2 bay leaves
Salt and freshly ground pepper

Gremolata

½ cup (125 ml) fresh parsley, finely chopped
Zest of 1 lemon
1 small garlic clove, grated
1 tbsp (15 ml) olive oil

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Preparation

Preheat the oven to 325°F (160°C), with the rack in the center.
Make three or four small cuts in the membrane around each shank slice. Tie each slice around the outside with butcher’s twine so the meat stays attached to the bone. Pat the meat dry, season with salt and pepper, then dredge in flour and shake off the excess.
In an ovenproof Dutch oven, heat the oil and 1 tbsp (15 ml) of the butter over medium-high heat. Brown the shanks for 3 to 4 minutes per side. Set aside on a plate.
Lower the heat to medium. In the same pot, cook the onion, carrot and celery for 5 to 6 minutes, until the onion is translucent. Add the garlic and tomato paste and cook for 1 minute, stirring.
Pour in the white wine and scrape the bottom of the pot. Let it reduce by half, about 5 minutes. Add the veal stock, thyme and bay leaves.
Return the shanks to the pot. The liquid should come two thirds of the way up the meat. Cover and bake for 3 to 3 ½ hours, until the meat pulls away from the bone with a fork.
Meanwhile, mix all the gremolata ingredients in a small bowl.
Transfer the shanks to a serving dish and remove the twine. Remove the thyme and bay leaves. The sauce has usually reduced enough in the oven; if it is still too thin, let it reduce for a few minutes over medium-high heat. Off the heat, stir in the remaining butter and adjust the seasoning.
Spoon the sauce over the shanks and top with gremolata.