Osso Buco
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1/3 cup (50 g) unbleached all-purpose flour
- 4 veal shank slices, each about 2 inches (5 cm) thick
- 2 tbsp (30 ml) olive oil
- 2 onions, chopped
- 1 1/2 cups (375 ml) dry white wine
- 1 can (19 oz/540 ml) diced tomatoes
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, finely chopped
- 1 cup (250 ml) beef broth
- 2 tbsp (30 ml) tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 2 lemons, zest finely grated
- 1 garlic clove, finely chopped
- 1/4 cup (10 g) fresh parsley, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a shallow bowl, place the flour. Coat the veal slices in the flour.
- In a large pot, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pot and set aside on a plate
- In the same pot, soften the onions. Add more oil as needed. Deglaze with the white wine. Return the meat to the pot and add the remaining ingredients. Lightly season with salt and pepper. Bring to a boil, cover and transfer to the oven. Bake for 45 minutes. Reduce the oven’s temperature to 325°F (165°C) and bake for 1 hour. Adjust the seasoning.
Featured in the book Ma cuisine week-end Book (French Version)