A tasty traditional dish from Italy, osso bucco is basically made from braised veal shanks. Furthermore, it makes use of cheap, fresh and simple ingredients such as lemon peel, garlic and parsley. Most of the time, restaurants serve it with risotto alla milanese. Learning how to cook this homemade osso bucco recipe is hassle-free especially if you are equipped with the proper knowledge and the right ingredients to prepare this quick and easy dish.
Ingredients
Unlike regular dishes, this recipe makes use of many different ingredients. These include 2/3-cup of finely chopped celery, 2/3-cup of finely chopped carrots and a cup of finely chopped yellow onion. Aside from these, you also need ½-cup vegetable oil, two strips of lemon peel and ¼-teaspoon of finely chopped garlic. Of course, do not forget the two shanks of veal as major ingredient. Furthermore, you also need to prepare 1½-cup beef broth, a cup of dry white wine as well as ¾-cup of all-purpose flour.
The other important ingredients are four leaves of fresh basil, ¼-teaspoon dried thyme and 1½-cup of canned Italian tomatoes. In addition, be sure to prepare ¾-teaspoon freshly ground pepper, two or three sprigs of parsley and 2-pieces bay leaves. Once you have all of these, you can start right away with the process of cooking.
Steps
Switch the oven on and then set it to 350 degrees Fahrenheit. Secure a large casserole, preferably something heavy with a tight fit lid. While the oven heats up, turn the stove on to medium heat. Put the skillet on top of it. Melt the butter and then add the celery, carrot and onion. Cook these ingredients for about 8 to 10 minutes. Once they soften, add the lemon peel and the chopped garlic. Pour the mixture right into the casserole and then set aside.
Pour the oil inside the skillet. Set it on top of a medium high heat stove. Dip the veal pieces into the flour. Be sure that both sides are covered. Shake off excess flour. Put the pieces of veal on the skillet once the oil is hot. Cook them until they turn brown. Get the casserole and then arrange the pieces of veal in one layer, preferably on top of the vegetables.
Gently pour the wine into the skillet and boil for at least 3 minutes. This will help loosen and remove residues. Once the residues are removed, put the broth in and then add at least a cup of water. Simmer and then pour the liquid into the casserole. After that, add the pepper, parsley, bay leaves, basil, thyme as well as the chopped tomatoes. Ensure that the veal pieces are dipped into the liquid.
Cover the casserole tightly and then place it inside the pre-heated oven. Allow it to cook for about 2 hours. At the end of the cooking process, the sauce must be creamy and dense. At the same time, the pieces of veal must be tender. Serve and enjoy.
