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Osso Buco
Osso Buco is traditionally cooked with veal shanks, and is braised over a cooktop for hours and hours to develop the flavor. Since
this stew is completely covered and then placed in the oven, I prefer to use Standard Bake on all oven types. By using this indirect
heat, no scorching occurs on the bottom of the pan, allowing for the true flavor of this delicious stew to come out!
3 1/2- 4 pounds Veal shanks or Beef Shanks (about 3)
Salt and pepper, to taste
1 cup all- purpose flour, for dusting
1/4 cup olive oil
4 stalks celery, cut into large cubes
4 carrots, cut into large cubes
1 large onion, cut into large cubes
4-5 cloves garlic, minced
1 (6-ounce) can tomato paste
1/2 cup red wine
1 cup beef stock
Salt and pepper, to taste
Set oven rack on position 1, counting up from the bottom. Remove all other racks. Preheat oven to Standard Bake at 350˚. Salt and
pepper veal or beef shanks, then dust with flour. Set aside. In a large, ovenproof stockpot with a lid, heat oil. Add veal or beef
shanks and brown them, about 4-5 minutes. Flip over and brown them on the other side. Remove to a plate and set aside. Do not
drain oil from pan. Add celery, carrots, and onion. Cook until translucent, about 5 minutes. Add garlic and stir until fragrant. With a
wooden spoon, stir in tomato paste and cook for a few minutes to get the raw tomato flavor out. Reduce heat to low and “deglaze”
the pan with red wine. Continue to stir and let reduce slightly. Slowly add in beef stock to make a thick sauce. Add shanks back into
sauce. Bring mixture to a boil. Place lid over the stockpot, and place entire stockpot in the oven. Let stew cook in the oven for 1 1/2
hours. Cook until meat falls off the bone.
Serves 8.