Recipe Submitted By:

Osso Buco

Time Preperation:0:20 | Cooking: 1:20

This is a classic Italian dish...


5 cloves garlic, sliced
1/2 bunch oregano, leaves only 2 bay leaves
sea salt and freshly cracked black pepper
12 veal shanks
3-4 tbsp olive oil
100g pancetta, coarsely chopped
10 eschalots, thickly sliced
2 sticks celery, thinly sliced
1 carrot, thinly sliced
400g can tomatoes
2 pinches saffron threads
2 tbsp tomato paste
3 sprigs thyme
3 cups red wine
4-6 cups chicken stock
2 handfuls flat-leaf parsley leaves
1 lemon, zested, and 1/2 lemon, juiced
80g butter
500g short pasta


Combine garlic, oregano, bay leaves and a pinch of salt in a mortar and pestle and grind to a paste.

Spread garlic mixture over veal shanks.

Heat olive oil in a very large flameproof dish with a lid over medium heat.

Add pancetta and cook for 2 minutes, then add veal shanks and brown on all sides. Season with salt and pepper.

Remove meat.

Add eschalots, celery, carrot, tomatoes, saffron, and cook, stirring frequently for 5 minutes.

Add tomato paste and thyme and stir.

Return meat to dish, add red wine and simmer for 3 minutes.

Add chicken stock to cover meat, then simmer, covered, over low heat for 50-60 minutes or until meat is very tender.

Remove meat,

add parsley, lemon zest, juice, and butter, and stir well.

Return meat to dish

Meanwhile, cook pasta in plenty of lightly salted boiling water for 8-11 minutes or until al dente. Drain.

Serve osso buco in dish at the table with pasta and a salad.

Copyright 2010