| Level: | Intermediate |
| Total: | 3 hr 25 min |
| Prep: | 25 min |
| Cook: | 3 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 4 pieces veal shank for osso buco
- Extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, diced
- 1 lemon, zest peeled off in wide strips with a vegetable peeler
- 1 head garlic, cut horizontally through the middle
- 2 bay leaves
- 1/4 chopped fresh flat-leaf parsley
- 1 bottle of Amarone wine
- 1 (14 1/2-ounce) can low-sodium beef broth
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped dried cranberries
- 2 garlic cloves
- 1 orange, zest finely grated
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
- Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You’re going to use that to create your sauce.
- Preheat the oven to 375 degrees F.
- Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
- Remove bay leaves.
- For the gremolata:
- Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 530 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 35 g |
| Cholesterol | 124 mg |
| Sodium | 1216 mg |
Reviews
All Tyler’s recipes are stellar, and this is no exception! He always includes excellent ‘chef-y’ tips that demonstrate classic techniques. His recipes never fail. The addition of cranberries in the gremalata is brilliant in this recipe. His shows are a text book how to cook. Rock on, Tyler!
Looks delicious will definitely make this!
great! i used veal tomahawk instead
I absolutely love this recipe. This is my having guests over that I want to impress dish. Thank you Tyler for
your amazing recipe.
your amazing recipe.
Put
This is one of the best recipes I’ve ever made. Absolutely loved it. There was a true depth of flavor and adding the lemon peel and was a terrific addition.
It’s COVID-19 pandemic time and the veal shanks were on sale at Whole Foods. Excellent, and easy. What a treat this was!
I substituted a relatively inexpensive but full bodied Ravenswood Zinfandel for the Amorone and added some sprigs of Thyme and Rosemary with the broth and tomatoes. A last minute choice before serving was to purée the sauce with an immersion blender. Otherwise, followed the recipe. Can’t wait to make this for a dinner party when social distancing is behind us.
Excellent
OMG! This is my Hubby’s Favorite Meal! I made it for 12 people on his 60th Birthday! Mmmmm!!!! My Bother-In-Law said he ALWAYS has a restaurant style meal when he comes to my Home! Thanks Tyler for making me look like a Pro! <3
excellant