Bobby Kreiner's Food

Osso Bucco

January 19, 2015

This is a really glorious and rich dish. Great for special occasions and not as hard as it looks.

  • Cook: 3 hrs 5 mins

  • 3 hrs 5 mins

    3 hrs 5 mins

Ingredients

2 cups basic marinara (make this first)

Four 3-inch-thick osso bucco (veal shanks)

1 medium carrot cut into 1/4-inch-thick rounds

1 small spanish onion cut into 1/2 inch dice

1 rib celery cut into 1/4 inch dice

2 tablespoons chopped fresh thyme

2 cups chicken stock

2 cups dry white wine

Parsley

Directions

Preheat the oven to 375 degrees. Season osso bucco with salt and pepper. In a large dutch oven, heat the olive oil over medium high heat. Place the osso bucco in the pot and brown on all sides, turning them to get their edges too. Transfer to a plate and set aside.

Add the carrot, onion, celery, and thyme to the pot and cook, stirring often, until the vegetables are golden brown and slightly softened (8 to 10 minutes). Add the marinara, stock, and wine and bring to a boil. Place the osso bucco back in the pot, making sure they are submerged at least half way; if necessary add additional stock.

Put the top on the pot, place in oven, and cook for 2 to 2 1/2 hours, the meat should fall off the bone.

Remove from oven and let stand for 10 minutes. Sprinkle generously with italian parsley.

(Serve with the bone to cool people, the marrow combines with the dish to take the richness and glory to the hnl.)

To take this dish up a notch, serve with a simple risotto. The osso bucco is in the oven for a while and risotto can be made stress-free during this time.

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