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Osso Buco

The classic Milanese dish Osso Buco is the perfect recipe to enjoy the fall-of-the-bone tender veal shank.
Recipe by: Jeffrey, Jou Sun user since 2016
Servings: 3-4   |   Time: 4 hrs   |   Difficulty: Medium
From Your Kitchen
  • 2 Tbsp Olive Oil
  • ½ cup All-Purpose Flour
  • ½ Tbsp Unsalted Butter
  • ½ Dry White Wine
  • 1 Canned Tomatoes (16 oz.)
  • 1 Small Bay Leaf
  • Salt and Black Pepper
From Jou Sun
  • 1 kg Osso Buco
  • 3 Garlic Cloves, minced and seperated
  • ½ Onion, minced
  • ½ Celery Stalk, chopped
  • 1 Carrot, minced
  • ½ cup Chicken Broth
  • 2 Fresh Thyme Sprigs
  • 10g Fresh Parsley, minced
  • ½ Lemon Zest


Cooking Directions
  1. Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper.
  2. Add flour to a shallow bowl,lightly dredge shanks all over in flour, shaking off excess, and add to heated Dutch oven with olive oil over medium-high heat. ;
  3. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 mins per side; lower heat as necessary to prevent scorching. Side aside once browned and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.
  4. Add butter to Dutch oven, along with onion, carrot, celery, and 1 garlic. Cook, stirring, over medium-high heat until vegetables are softened and just turn to a light golden color, about 6 mins.
  5. Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Layer the shanks evenly, in one layers if possible. The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.
  6. Cover the Dutch oven with aluminium foil with a center vent (i.e a coin-size hole in the center) and transfer to oven. Cook for 2 hrs.
  7. For the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
  8. Remove aluminium lid and continue cooking until they are fork-tender, about 1 hr longer. Add more stock or water as necessary to keep it moist.
  9. During the last 20 mins of cooking, stir in 1- 2 tsp of gremolada according to your taste.
  10. Carefully transfer shanks to a platter. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme, bay leaf and season with salt and pepper if necessary. Ready to serve.

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