Ina Garten Veal Osso Buco Recipes

VEAL OSSO BUCO

Steps:

• Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Dredge the veal shanks in flour, shake off the excess and sear them in the Dutch oven until they are well browned, about 5 to 8 minutes. Set the shanks aside on a plate.
• Add the remaining olive oil, to the pot over medium heat and stir in the celery, carrots and onions. Cook for 4 minutes until the onions begin to brown. Stir in the garlic. Pour in the beef stock and deglaze the pan by scraping the brown bits from the bottom, using a wooden spoon.
• Add the veal shanks to the pan followed by the Marsala wine, tomatoes, salt and pepper, to taste, and the thyme. Simmer for 10 minutes, then cook slowly over low heat for 1 hour and 45 minutes.
• Gremolata: Combine the parsley, lemon zest, and garlic in a food processor. Roughly chop and set aside.
• Arrange the veal shanks on a bed of rice, risotto, or mashed potatoes. Garnish each serving with a tablespoon of gremolata and serve.

VEAL OSSO BUCO

Steps:

• First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a preheated 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. (Gremolata: chopped parsley, lemon zest, bread crumbs, anchovy) Reduce braising liquid by 1/4, season and pour over shanks.