Osso Buco

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Yield:
12 servings

 

Biaggi’s, Chef Peter Schonman


Ingredients:

  • 12 pieces or 7 to 8 lbs Cross-Cut Veal Shanks, 1-1/2 inches thick (IMPS/NAMP 338)

  • 1/4 cup Olive oil

  • 2 teaspoons Salt

  • 2 cups Chopped onions

  • 1 cup Finely chopped carrots

  • 2 tablespoons Minced fresh garlic

  • 3-1/4 cups Canned plum tomatoes, undrained, crushed

  • 2 cups Dry white wine

  • 2 teaspoons Dried basil leaves

  • 2 teaspoons Dried oregano leaves

Gremolata:

  • 1/4 cup Chopped fresh parsley

  • 2 tablespoons Lemon zest

  • 2 teaspoons Minced fresh garlic

Instructions:

  1. Brown veal shanks in oil in batches. Remove shanks from pan; season with salt.

  2. Sauté onions, carrots and garlic in drippings in same pan 6 to 8 minutes or until tender. Stir in tomatoes, wine, basil and oregano; return shanks to pan. Bring to a boil; cover tightly. Cook in 325°F oven 1-1/2 hours or until veal is tender.

  3. Remove shanks from pan; keep warm. Degrease cooking liquid; reduce until slightly thickened. Keep warm.

  4. Mix parsley, lemon zest and garlic. For each portion: Plate 1 shank topped with 1/4 cup sauce. Sprinkle with 2 teaspoons Gremolata.


Veal Cuts - IMPS / NAMP

Foreshank - 312
Hindshank - 337
Osso Buco - 1312, 1337