Fall Recipe Series – Osso Buco

By Anush Elbakyan

November 5, 2014

1 minute to read

Fall Recipe Series presented by the BCAE. The Cottage’s Chef Peter Hansen shows us how to make slow-braised osso buco.

Ingredients: 3 whole veal shanks all purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 2 cloves garlic 1 cup crushed tomatos 3 cups chicken stock 1 cup dry white wine 1 cup dry Burgundy wine 3 tablespoons fresh parsley 1 sprig fresh rosemary 1 sprig fresh thyme 2 dry bay leaves salt and pepper

Directions: Heat the oven to 350°F. For the veal shanks, secure the meat to the bone with the kitchen twine. Season each shank with salt and pepper. Dredge the shanks in flour. Add 1 tablespoon olive oil to the hot pan, sear the meat on all sides until golden brown. Remove browned shanks and reserve. In the same pot, add the onion, carrot, celery, garlic, and caramelize until golden brown. Once vegetables get translucent, deglaze the pan with red and white wine. Return browned shanks to the pan and add the chicken stock. Add the crushed tomatos and mix well. Top with fresh parsley, rosemary, thyme and dry bay leaves. Bring to a boil, cover with tin foil and put into the oven for two and a half hours or until the meat is falling off the bone. Carefully remove the cooked shanks from the pot. Cut off the kitchen twine and discard.