Osso Buco

1. 1

   Using kitchen twine, tie around each shank to keep tight against bone while cooking, and season with salt and pepper.

2. 2

   Heat oil in pot, until hot.

3. 3

   Carefully add shanks (pat them dry to lessen chance of hot oil spitting) and sear on both sides until brown.

4. 4

   Remove from pan and reserve.

5. 5

   Sautee carrots, celery, onion and parsley in same pot, adding more oil, if necessary.

6. 6

   Cool until onions are translucent and fragrant.

7. 7

   Add tomato paste and mix well, heating thoroughly.

8. 8

   Add wine and broth, stirring to ensure that the tomato paste dissolves completely.

9. 9

   Tie thyme, rosemary, and garlic in cheesecloth and add to broth.

10. 10

    Bring broth to a boil.

11. 11

    Reduce to a simmer and place shanks, with juices, in broth.

12. 12

    Cover and simmer for at least an hour and a half to two hours, or until meat is tender.

13. 13

    Continue to add more broth throughout cooking to ensure shanks are covered 3/4 of the way.

14. 14

    Continue testing to ensure good flavor of broth.

15. 15

    Add additional seasoning when necessary.

16. 16

    When done, remove from pot and serve with broth.

17. 17

    Garnish with orange zest and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.