Name: Osso Buco
Yield: 6 to 8 portions
Ingredients: 1 cup unbleached all-purpose flour; Salt and freshly ground black pepper, for seasoning and to taste; Grated zest of 2 lemons; ¾ cup chopped fresh Italian (flat-leaf) parsley; 16 sections of veal shank (10 to 12 pounds total), 2 inches thick; 2 cups Beef Stock; ½ cup best-quality olive oil; ½ cup (1 stick) unsalted butter; 2 medium-size yellow onions, coarsely chopped; 6 large garlic cloves, peeled and chopped; ½ teaspoon dried basil; ½ teaspoon dried oregano; 28 ounces canned Italian plum tomatoes, drained; 2 cups dry white wine

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Serve this meaty veal shank classic with Saffron Rice into which you have thrown a handful of peas. Don’t forget to savor the bone marrow; it’s delicious.

Ingredients

1 cup unbleached all-purpose flour
Salt and freshly ground black pepper, for seasoning and to taste
16 sections

Main course

Method

Season the flour with salt and pepper and dredge the pieces of veal shank well. Heat the oil and butter together in a large casserole or Dutch oven over medium-low heat and sear the veal, browning well on all sides. Transfer the veal to paper towels to drain.
Add the onions, garlic, basil, and oregano to the casserole and cook, stirring occasionally, for 10 min

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Ingredients

Method

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