This is a very rich and comforting dish that is best enjoyed with friends and family. It takes a decent amount of time to prepare and cook but is worth the trouble and wait. Anything done with love is worth doing… and eating! 🙂 I suggest drinking the remainder bottle of wine you didn’t use in the recipe while you are cooking for the best results 😉 Please note there are several methods out there for Oso Buco, this is my own version, ZBD style 😉 By no means am I claiming this to be traditional. My Blogger Friend Chica Andaluza inspired me to make this and I’m glad I did!
Prep Time: About an hour
Cook Time: 4 hours
- 2lbs Veal shank, about 4-5 shanks (Please find local or humanely raised veal or use beef).
- 1/2 C. Carrots, roughly chopped
- 1/2 C. Diced onions
- 1/2 C. Diced celery
- 1 Clove of garlic, minced
- 1 C. Flour
- 1 C. Red wine
- 1 C. Chicken Stock
- .5 C. Tomato puree
- 3 TBS Tomato paste
- 1/4 C. Olive oil
- 2 Bay leaves
- 4 Thyme strands, fresh
- 6 Green peppercorns, whole
- 6 Pink peppercorns, whole
- Cheese cloth
- Salt and pepper
- Preheat oven to 275 degrees F. Preheat large oven proof braising skillet on high on stove. Add oil until just about smoking.
- Toss washed and dried veal shanks in flour, dust with salt and pepper, and fry in 1/4 C. olive oil for 3 min on each side. Set shanks aside on a separate plate.
- Add veggies: Celery , onion, carrot, and garlic to pan and cook until onions are translucent and mixture is fragrant.
- While the veggies are cooking make your herb sachet: Cheesecloth, bay leaves, peppercorns, and thyme. Tie up in a nice little bundle and throw it in the skillet.
- Add wine and reduce to medium high, scraping the bits off the bottom of the pan for about 3 min.
- Add the stock and tomato puree and paste and mix well. Keep simmering for about 5 min. You will want to salt and pepper to taste on this dish since your stick may be more salty than mine. But go ahead and start with a 3/4 TBS of salt and pepper and stir. This is the point where I add another dash of wine from the bottle (for good measure). 🙂 I probably use about a cup and a half all together…
- Cover brasier or dutch oven with it’s lid and pop in the oven for 3.5 hours.
- Taste the sauce and add more salt if needed when done. It shouldn’t need it… but just in case. Remove sachet and serve it up with lots of the gravy/juice veggie mixture.
Prep Time: 1 hr and 10 min
Cook Time: 20-30 min
- 2.5-3.5 C. of Bread Flour
- 1 PKG Rapid Rise Yeast
- 1/4 C. Greek yogurt
- 1 TBS Canola oil
- 3/4 C. 160 degree water.
- 1 Salt
- 1 tsp. Canola oil for greasing bowl
- Corn meal for dusting pan.
- 1 Pad of butter
- In your mixer add 2.5 C of bread flour (save the rest for reserve). Add yeast to flour and mix while dry.
- Heat up yogurt, water, and 1 TBS of oil to 160. Mix well. Transfer to a pourable measuring cup or regular cup.
- Turn mixer onto speed 2 and slowly mix in liquid mixture. Mix for approx. 5 min. From here add flour if needed until doudh is cleaned off sides of mixer bowl. (Use that reserve flour for this).
- Let dough rise for about an hour in a greased bowl, cover bowl.
- Roll out dough into a large rectangle, and roll up long ways. Cut long roll in half and twist up the bread tapering at the ends.
- Rub butter on top of bread loaf and place the bread on a baking sheet dusted in cornmeal.
- Bake for 20-30 min or until done.
Enjoy and Cheers! I highly suggest dipping that bread in the osso buco juice and slurping up that bone marrow or also putting it on the bread! Just a suggestion 😉