Anna Olson's Osso Bucco

  • Cooking Time150 mins
  • Serves8
  • DifficultyMedium
4 tablespoons olive oil
6 pounds veal shanks pieces (about 1 large or 2 small per person)
4 cups diced onion
2 cups diced celery
2 cups peeled and diced carrot
3 cloves garlic, crushed
1 ½ cups white wine
2 cans (28-oz ) diced tomato
4 sprigs fresh thyme
4 sprigs fresh oregano
2 bay leaves
1 cup kalamata olives, pitted and roughly chopped
salt and pepper

For the Gremolata

1 ½ cups loosely packed flat-leaf parsley leaves
2 cloves garlic, minced
2 tablespoons finely grated lemon zest
salt

Preheat oven to 325 °F. Heat a large ovenproof pot over medium high heat and add 1 tbsp oil. Sear veal shanks until browned on each side and remove.

You may have to do this in batches, adding oil after each batch. Remove veal from pan and set aside.

Reduce heat to medium, add onion, celery and carrot, sautéing until onions are translucent, about 5 minutes. Add garlic and cook one minute more.

Stir in white wine, bring to a simmer, then add tomatoes. Stir in thyme, oregano and bay leaf. Add veal shanks back to pot, ensuring they are covered with liquid (add water if needed).

Bring to a simmer, cover then place pot in oven. Cook for 2 to 2 ½ hours, until veal pulls away from the bone easily.

To serve, spoon veal onto a serving plate. Remove herbs and return sauce to a simmer. Stir in olives and adjust seasoning.

Spoon sauce over veal and serve with Saffron pasta or risotto, and a spoonful of gremolata.

For the Gremolata:

Pulse all ingredients in a food processor, season to taste and chill until ready to serve.

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