Classic Osso Buco

I’m teaching Osso Buco this afternoon which means my house smells really really good right now! This dish needs lots of time, so I cooked a batch beforehand for my students to eat and the stuff they make will be dinner for …. me and my husband, next week (this dish freezes very well!)!

Osso Buco

4 large or 8 small veal shanks, about 2-inches thick

1/4 cup flour

2 tablespoons butter

2 tablespoons olive oil

1 medium carrot, finely chopped

1 medium onion, finely chopped

1 stalk celery, finely chopped

1 large clove garlic, finely chopped

1 strip lemon peel, about 1-1/2 inches long

1/2 cup dry white wine

1/2 cup veal or beef stock

2 large tomatoes, seeds removed, chopped OR 28-ounce can Italian tomatoes, drained and chopped

2 tablespoons tomato paste

1/2 teaspoon salt or to taste

freshly ground black pepper to taste

2 teaspoons chopped fresh marjoram or oregano

Gremolata, optional

Dredge the veal shanks in the flour. Heat the butter and olive oil in a large saute pan over medium heat. When the butter has melted and looks foamy, add the shanks and cook, turning them occasionally, for 8-10 minutes or until lightly browned. Remove the meat to a plate and set aside. Add the carrot, onion, celery and garlic to the pan and cook for 3-4 minutes, stirring occasionally. Add the lemon peel, wine, stock, tomatoes and tomato paste to the pan. Bring the ingredients to a simmer. Return the meat to the pan and spoon the other ingredients on top. Sprinkle with salt, pepper and the marjoram or oregano. Cover the pan, turn the heat to low and cook for about 2-1/2 hours or until the meat is very tender. Serve topped with Gremolata if desired. Makes 4 servings


1/2 cup chopped flat-leaf parsley

grated peel of one medium lemon

3 large cloves garlic, finely chopped

Mix the parsley, lemon peel and garlic in a bowl. Makes about 1/2 cup