One popular recipe for osso buco is Giada de Laurentiis’ classic recipe. To make her osso buco, create an herb pouch with cheesecloth filled with 1 sprig of fresh rosemary, 1 sprig of fresh thyme, 1 dry bay leaf and 2 whole cloves. Tie the pouch with kitchen twine.Continue Reading
Pat 3 whole veal shanks dry, and tie the meat with kitchen twine to secure it to the bone. Season the meat with salt and ground black pepper, and then coat it with all-purpose flour. Shake off any excess flour. Heat 1/2 cup of vegetable oil in a large pot until smoking, and then brown the shanks for approximately three minutes per side or until brown. Set the shanks aside.
Dice 1 small onion, 1 small carrot and 1 stalk of celery into 1/2-inch cubes, and add them to the pot. Season the vegetables with salt, and cook them until they are soft, approximately eight minutes. Add 1 tablespoon of tomato paste, and stir to combine.
Transfer the shanks back to the pot, and add 1 cup of dry white wine. Cook it until it reduces by half, approximately five minutes. Add the herb pouch with 2 cups of chicken stock. Bring the stock and wine to a boil, reduce the pot to a simmer, and cover it. Cook the shanks until the meat falls away from the bone, approximately 1 1/2 hours. Add chicken stock as necessary to keep the shanks at least 3/4 submerged.
Remove the kitchen twine and herb pouch, serve the shanks with the pan juices, and garnish them with 3 tablespoons of chopped parsley and 1 tablespoon of lemon zest.Learn more about Cooking