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Osso Buco with Veal Jus

Traditional made with veal, I have used organic beef shanks; the frozen veal jus cubes are the secret of the success of this special Osso Buco recipe. Lip Smackin' delicacy.
Course Main
Cuisine Canadian
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4
Author Valerie Lugonja

Ingredients

  • 3 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour , for dredging
  • ¼ cup vegetable oil
  • ¼ cup butter
  • 1 onion , diced
  • 2 carrots , diced
  • 3 stalks celery , diced
  • 4 cloves garlic , peeled and minced
  • 3 cubes veal just
  • 1 cup dry white wine
  • 4 cups beef stock
  • 1 tablespoon cornstarch
  • 3 tablespoons fresh flat-leaf Italian parsley , chopped
  • 1 tablespoon lemon zest

Instructions

  1. Pat shanks dry with paper towel to remove moisture; using twine, circle circumference of each shank and tie tightly with twine
  2. Season each shank with salt and freshly ground pepper; dredge each in flour, shaking off excess
  3. In a large heavy pot, heat oil and butter until smoking; add tied veal shanks to hot pan
  4. Brown all sides (3 minutes per side); remove browned shanks and reserve
  5. Preheat oven to 300F
  6. In the same pot, add onion, carrot and celery; season with salt to draw out moisture from vegetables
  7. Saute until translucent; about 8 minutes
  8. Add veal jus cubes until melted; combine
  9. Add white wine and reduce liquid by half (5-8 minutes); add beef stock
  10. Return shanks and juices to pan with stock; bring to boil
  11. Place shanks, uncovered in oven for 3 hours; cooking liquid should be about 3/4 up each shank (add more stock, if necessary, or cover with foil or lid
  12. Carefully remove cooked shanks; place in decorative serving platter; cut off and discard twine
  13. Set pot with juices and sauce on stove; bring to a boil and reduce by 1/3 or ½
  14. Sprinkle 1 tablespoon corn starch into sauce to thicken; stir constantly
  15. Season with salt and pepper; pour over shanks and place remainder in pitcher alongside
  16. Garnish with chopped parsley and lemon zest
  17. Traditionally served over risotto; mashed potatoes also make a wonderful accompaniment