My Osso Buco

30m
Prep Time

2h
Cook Time

2h 30m
Ready In

Recipe: #780

October 18, 2011

Categories: French, Italian, Christmas, Easter, Fathers Day Mothers Day, New Years, Sunday Dinner, Oven Roast, Low Carbohydrate, No Eggs, Wine, Beef Dinner, Italian Dinner, more

recipe by:
FrenchBunny

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recipe by:
FrenchBunny

"This is one of my many dishes that company requests. I really enjoy making it and eating this. Such delicious flavors and with a nice side of risotto,yummy!! Not the cheapest dish to make but every now and then, what the heck... I had looked at some recipes way back and combined a few ingredients from each to come up with this one that I really enjoy and I have been making it for so many years now."

Original is 4-8 servings

Metric US

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Step by Step Method

Step 1

Heat oil and butter in a large dutch oven. For the veal I like to use butchers twine to wrap around the outside of each veal so it keeps it to the bone. Dredge veal in well seasoned flour and brown on both sides in batches in hot pan about 4 minutes each side. You may have to add additional oil for frying second batch. Remove veal and put on plate and put aside.

Step 2

Next add the onions, garlic, carrots and celery into the pan and brown for 4 minutes over medium heat.

Step 3

Pour in wine and cook another 4 minutes over medium high heat, scraping up any bits in the bottom.

Step 4

Add in the rest of the ingredients and bring to a boil. When adding in the oregano and thyme make sure you pinch and squish them to release the oils in the herbs.

Step 5

Gently put back in veal shanks. Cover and put in preheated oven at 350°F Cook 2 hours in oven. Veal should be fork tender.

Step 6

Remove veal from casserole and keep warm. Cook sauce over high heat for about 4 minutes, adjust seasonings. Pour sauce over veal and enjoy.

Step 7

This can be served over wide egg noodles and some veggies or a delicious salad. Or even with a great risotto and a side salad. Both are excellent with this dish