Veal Osso Bucco Delight

Osso Bucco – A Delectable Veal Delight

🕒 Cook Time: 1 hour and 30 minutes
🍽️ Servings: 6

Ingredients:

• 6 veal shanks
• 1/2 cup all-purpose flour
• 4 tablespoons butter
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 onion, finely chopped
• 1/2 cup carrots, diced
• 1/2 cup celery, chopped
• 1 garlic clove, minced
• 1 cup white wine
• 2 bay leaves
• 2 cups beef or veal stock

For Gremolata Topping:

• 3 tablespoons chopped fresh parsley
• 1 tablespoon grated lemon rind
• 1 tablespoon grated orange rind
• 1 teaspoon chopped garlic

📋 Instructions:

1. Prepare the Veal Shanks:

   • Dredge veal shanks in all-purpose flour, ensuring they are evenly coated.
   • In a large, heavy frying pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil.

2. Sauté and Season:

   • Sauté the floured veal shanks until golden brown on both sides.
   • Season with salt and pepper.
   • Transfer the seared veal shanks to a three-quart casserole dish.

3. Sauté Aromatics and Deglaze:

   • Utilize the pan drippings, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil to the frying pan.
   • Sauté finely chopped onion, diced carrots, chopped celery, and minced garlic for approximately six minutes or until softened but not browned.
   • Add white wine and let it boil until it almost evaporates.

4. Simmer and Pour:

   • Pour in the beef or veal stock and simmer for five minutes.
   • Season the mixture with salt and pepper.
   • Pour the aromatic vegetable and stock mixture evenly over the veal shanks in the casserole dish.

5. Add Bay Leaves and Bake:

   • Add bay leaves, placing one at each side of the casserole.
   • Cover the casserole dish and bake on the middle rack of a preheated oven at 300 degrees Fahrenheit for 1 1/2 hours.

6. Prepare Gremolata Topping:

   • Five minutes before the end of the baking time, prepare the Gremolata topping.
   • In a cup, combine chopped fresh parsley, grated lemon rind, grated orange rind, and chopped garlic.

7. Finish and Serve:

   • Sprinkle the Gremolata topping over the Osso Bucco.
   • Uncover and bake for the remaining five minutes.
   • Once done, serve the Osso Bucco hot, garnished with additional Gremolata if desired.

📸 Tips and Serving Suggestions:

• Enhance the flavor by accompanying this Osso Bucco with short-grain rice, fried in a mixture of butter and olive oil, and simmered in meat stock, following the tradition of Emilia Romagna in north-east Italy.

🌟 Nutritional Information per Serving:

• Calories: 252.2
• Fat: 17.4g
• Saturated Fat: 6.3g
• Cholesterol: 21.6mg
• Sodium: 173.4mg
• Carbohydrates: 15.1g
• Fiber: 1.4g
• Sugar: 3.2g
• Protein: 2.7g

👩‍🍳 Reviewer’s Note:

• Wanda Calcagni recommends savoring this dish with short-grain rice, fried to perfection in butter and olive oil, and simmered in a rich meat stock, staying true to the culinary tradition of Emilia Romagna in north-east Italy.

Indulge in the rich flavors and traditions of Osso Bucco, a dish that brings warmth to your table and a touch of Italy to your dining experience. Buon Appetito! 🇮🇹🍷