When you order a side of beef from a local farm, you get all the cuts of meat — not just the popular ones.
Osso Buco was new to me, so I had to consult The Google to find out what on earth to do with it. Turns out this is a shank that you want to braise low and slow. Traditionally it is served with gremolata (a dressing or garnish made with chopped parsley, garlic, and grated lemon zest that is usually served as an accompaniment to meat or fish.) Yes, I had to look that up too!
Whatever you want to call it, this osso buco recipe is delicious! Usually you serve osso buco with gremolata over risotto (it’s an Italian dish) but I didn’t have risotto so I just served it alongside roasted potatoes and steamed green beans. And I used tomato sauce rather than pureed tomatoes, although I doubt the difference is noticeable.
Where to Buy Osso Buco
If you want to try this delectable dish, you may need to contact your local butcher and ask him if he has any osso buco or if he can get some for you. I’ve poked around a bit online, and evidently you can sometimes find it at Whole Foods or Costco. So maybe keep an eye out, and if you ever see it, snag yourself some because it’s not always easy to find.
Here’s the Osso Buco recipe I used. ENJOY!
- 2 osso buco
- salt & pepper
- 1/4 cup flour (I used a gluten-free blend)
- 3 tablespoons butter
- 2 carrots, peeled and small-diced
- 1 onion, small-diced
- 1 stalk celery, small-diced
- 1 cup dry white wine (I use Sauvignon Blanc because that’s what I tend to keep in the house)
- 1 cup jarred tomato sauce
- 1 cup chicken stock (I had homemade on hand; it was fantastic in this dish)
- 2 bay leaves
- 3 cloves garlic, 1 crushed and 2 minced
- 3 tablespoons roughly chopped flat leaf parsley
- 1 lemon
- Preheat oven to 325 degrees.Liberally sprinkle osso buco with salt and pepper, then coat with flour.
- Melt butter in a large French/Dutch oven over medium-high heat. Add the osso buco and sear on all sides. Remove from the pan and set aside.
- Add the carrots, onion and celery to the pot. Cook until soft, stirring occasionally.
- Add the wine to deglaze pan; cook until liquid reduces by about half.
- Add the tomato sauce and chicken broth; mix to combine.
- Return the osso buco to the pot along with the bay leaves and one clove crushed garlic; cover and transfer to the preheated oven.
- Bake 1 1/2 hours or until meat is practically falling off the bone.
- Prepare the gremolata by combining 2 cloves minced garlic, 3 tablespoons chopped parsley and the zest from 1 lemon.
- Plate the osso buco and garnish with the gremolata.
One Response
Hi! this recipe is unique because I never heard of Osso buco before so I am curious about how it taste. So I need to get on with making this dish. Thank you for the recipe and you can never go wrong with Google.