Name: EFK Osso Buco
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Ingredients: 6 cross-cut veal shanks, about 8 to 10 ounces each and 1 1/2 inches thick; Kosher salt and black pepper; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 large onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 2 tablespoons tomato paste; 1 1/2 cups dry white wine; 2 cups low-sodium beef or chicken stock, plus more as needed; 4 thyme sprigs; 2 bay leaves; For the gremolata: 1/3 cup chopped flat-leaf parsley, zest of 1 lemon, 1 small garlic clove minced

Directions

Heat the oven to 325°F. Tie each shank around the middle if needed so it holds its shape. Season with salt and pepper, dredge lightly in flour, and shake off excess. Heat oil and butter in a heavy Dutch oven and brown the shanks deeply on both sides in batches. Remove to a plate. Add onion, carrots, and celery and cook until softened. Stir in tomato paste for 1 minute. Pour in the wine and reduce by roughly half, scraping the bottom of the pot. Add stock, thyme, and bay leaves and return the shanks in a snug single layer. The liquid should come roughly halfway up the meat. Cover and braise 2 to 2 1/2 hours, turning once, until fork-tender. Remove herbs and adjust the sauce consistency on the stovetop if needed. Mix the parsley, lemon zest, and garlic and spoon the gremolata over the shanks just before serving.

Equipment

Large Dutch oven with lid; kitchen twine; tongs; wooden spoon; instant-read thermometer

Food safety & storage

USDA guidance for whole veal cuts is a minimum 145°F internal temperature followed by at least a 3-minute rest; braised shanks are normally cooked well beyond that point for tenderness. Refrigerate leftovers within 2 hours and reheat to 165°F.

EFK Osso Buco

Ingredients

Directions

Equipment

Food safety & storage

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