Veal Osso Buco Recipe Just Like Nonni Used To Make

Delicious and just like Nonni used to make, this Italian favorite will sure to warm the hearts (and tastebuds) of anyone who eats it!

Ingredients

  • 1/2 Cup Olive Oil

  • 4 (1 1/2 Inch Thick) Pieces Center Cut Veal Ossobuco

  • Salt & Freshly Ground Black Pepper

  • 1 Medium Onion, Minced

  • 1 Medium Leek, White & Light Green Parts Only, Washed & Minced

  • 2 Carrots, Diced

  • 2 Celery Stalks, Diced

  • 1 Cup Dry White Wine

  • 4 Whole Fresh Sage Leaves

  • 2 Sprigs Fresh Rosemary

  • 1 Dry Bay Leaf

  • 3 Tbsp. Fresh Flat Leaf Parsley, Chopped

  • 2 Cups Peeled & Crushed Plum Tomatoes

  • 1 Cup Veal or Chicken Stock

  • 1 Tsp. Finely Grated Lemon Zest

Step 1

Preheat the oven to 350°F. In a heavy pot over moderately high heat, warm the olive oil.

Step 2

Generously season the ossobuco with salt and pepper, then dredge completely in the flour.

Step 3

Add the onion, leek, carrots, and celery to the oil in the skillet and sauté, stirring frequently, until softened, about 4 minutes. Push the vegetables to the outside of the pan and add the ossobuco. Sear each side of the ossobuco until deep golden brown, about 8 minutes total.

Step 4

Add the wine, sage, rosemary, bay leaf, 2 tablespoons of parsley, tomatoes, and stock, and bring to a boil. Cover the pot with a tight-fitting lid and transfer it to the oven. Braise until the meat is very tender and can be easily pulled apart with a fork, about 2 hours.

Step 5

Remove the ossobuco from the pot and, if desired, reduce the sauce on the stovetop. Remove and discard the herb stems before serving. Prepare a gremolata by stirring together the lemon zest and the remaining chopped parsley. Serve the ossobuco garnished with sauce and the gremolata.

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