Osso buco is a traditional peasant dish which takes veal shanks and vegetables and turns them into a rustic, hearty meal. This classic dish was a diner's favorite at the former Cucina D'Angelo Restaurant in Boca Raton, Florida.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 45 minutes
Yield: 4 servings
Ingredients:
- 3 Tablespoons vegetable oil
- 4 (15-ounce) veal shanks, 2 to 2-1/2 inches thick
- Salt and fresh-ground black pepper, to taste
- 1/4 cup all-purpose flour
- 4 medium carrots, finely diced or chopped
- 4 large celery ribs, finely diced or chopped
- 2 medium onions, finely diced or chopped
- 3/4 cup red chianti or borolo wine
- 3/4 cup chardonnay wines
- 1-1/2 cups chicken stock
- 4 to 6 large fresh tomatoes, preferably beefsteak, peeled, seeded, and diced
- 1 pound fettucine pasta, cooked according to package directions
- 4 sprigs fresh rosemary
- 2 teaspoons grated lemon zest
Preparation:
Preheat the oven to 350 degrees F.
In a nonreactive heavy Dutch oven or similar pot just large enough to hold the veal shanks comfortably in one layer, heat the oil over medium-high heat. Season the veal shanks with salt and pepper and dredge well on both sides in flour. Sear the veal on each side 2 to 3 minutes, or until crusty and brown. Remove to a warm platter.
In the same pot, saute the carrots, celery and onions over medium heat about 6 minutes, or until softened and fragrant. Stir in both the wines, the chicken stock and the tomatoes. Season lightly with salt and pepper. Return the veal shanks to the pot, pressing each one to the bottom.
Bring the liquid in the pot to a boil, cover tightly and place in the center of the oven. Cook the veal about 2 hours, or until it is just about to fall off the bone and is tender when pierced with a kitchen fork.
To serve, divide the fettucine among 4 large warm serving plates and place a veal shank on each. Spoon equal parts of the sauce from the cooking pot over all. Insert a fresh rosemary sprig in each bone and sprinkle with lemon zest.
Yield: 4 generous servings
Per serving: 898 calories, 22 percent calories from fat, 63 grams protein, 110 grams carbohydrates, 11 grams total fiber, 22 grams total fat, 177 mg cholesterol, 467 mg sodium.
Recipe Source: Cucina D'Angelo Restaurant (now closed), Boca Raton, Florida
Reprinted with permission.
In a nonreactive heavy Dutch oven or similar pot just large enough to hold the veal shanks comfortably in one layer, heat the oil over medium-high heat. Season the veal shanks with salt and pepper and dredge well on both sides in flour. Sear the veal on each side 2 to 3 minutes, or until crusty and brown. Remove to a warm platter.
In the same pot, saute the carrots, celery and onions over medium heat about 6 minutes, or until softened and fragrant. Stir in both the wines, the chicken stock and the tomatoes. Season lightly with salt and pepper. Return the veal shanks to the pot, pressing each one to the bottom.
Bring the liquid in the pot to a boil, cover tightly and place in the center of the oven. Cook the veal about 2 hours, or until it is just about to fall off the bone and is tender when pierced with a kitchen fork.
To serve, divide the fettucine among 4 large warm serving plates and place a veal shank on each. Spoon equal parts of the sauce from the cooking pot over all. Insert a fresh rosemary sprig in each bone and sprinkle with lemon zest.
Yield: 4 generous servings
Per serving: 898 calories, 22 percent calories from fat, 63 grams protein, 110 grams carbohydrates, 11 grams total fiber, 22 grams total fat, 177 mg cholesterol, 467 mg sodium.
Recipe Source: Cucina D'Angelo Restaurant (now closed), Boca Raton, Florida
Reprinted with permission.
