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