Traditional Osso Buco

Chef's notes

The direct Italian translation of Osso Buco is "bone with a hole". It refers to the classic Milanese specialty dish made with veal shanks. Veal shanks are braised in a delicious zesty sauce with a trio of finely diced carrots, onion and celery, white wine, and broth. A small amount of tomato paste and Pete’s garlic infused oil intensifies its flavors. Osso Buco is served with a pinch of Gremolata, finely chopped garlic, lemon zest and fresh flat Italian parsley.

Risotto, garlic mashed potatoes, roasted vegetables, and polenta go well with Osso Buco. Polenta is coarse cornmeal cooked with water or chicken broth, optionally flavored with grated parmigiana and/or herbs.

Lamb shanks or legs are reasonable substitutes for veal shanks. Below I've also included creative and wonderful recipe for Stuffed Pork in the Style of Osso Buco (no bone with a hole).

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Ingredients

Pete’s Garlic Oil

1 cup of olive oil
10 large garlic cloves with skin
1/2 teaspoon of kosher salt)
pinch of red pepper flakes

Other Ingredients

8 veal shanks tied around their thickest part with cooking twine
Tuscany seasoned salt (or dried rosemary, sage and garlic salt)
Flour for dredging
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 garlic clove chopped fine
2 tablespoons tomato paste
2 cups chicken stock
1 cup dry white wine

Gremolata

1/2 cups chopped parsley
1 garlic clove finely chopped
1 tablespoon lemon zest

Rev. 9-15-2018

Instructions

Season meat with Tuscany seasoned salt. Refrigerate covered at least four hours or overnight.
Prepare Pete’s Garlic Oil. Remove rough garlic clove end; slice each clove in half lengthwise. Do not remove skins; they contribute added favor.
Place in a narrow stainless-steel butter melting pot with all remaining garlic oil ingredients. Over medium heat until oil begins to simmer; lower heat to retain a gentle simmer. Garlic will be ready when skins fall off, garlic tans and softens inside (up to 2 hours). Garlic will be wonderfully flavorful, sweet, and tender.
Use a high rimmed frying pan that can also be placed directly in the oven for final cooking.
Dredge shanks in the flour. Brown them on all sides with oil from Pete’s Garlic Oil. Remove the shanks. Add carrots, celery and onion to the pan. Sautee until softened. Add tanned roasted garlic from Pete’s Garlic Oil. Incorporate tomato paste.
Add broth and wine. Reduce liquid by about half. Add veal shanks and place in a 325° oven.
Assemble Gremolata.
Periodically turn shanks over. Add more broth if needed.
Remove shanks when very tender, about 2 hours. Sprinkle with gremolata or make it available at the option of guests and serve.

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Traditional Osso Buco