How to Make OSSO BUCO like an Italian | The Ultimate OSSOBUCO Recipe

By Vincenzo's Plate · 120 min

Ingredients

Instructions

1. Cut the edges of the veal shanks in up to five places per piece. Coat the shanks lightly with flour.
2. Crush the tomatoes by hand or with a tomato crusher into a large bowl and set aside.
3. Heat the Dutch oven over medium-high heat. Melt the butter with 2 tablespoons of olive oil, add the carrot, celery and onion, and cook for 10 minutes.
4. Add up to 2 tablespoons of beef broth to the soffritto, cover and let it steam.
5. Using tongs, place the veal on top of the soffritto and brown it 2-3 minutes per side. Meanwhile, add the white wine.
6. After about 5 minutes, remove the veal and set it on a plate.
7. Simmer until the wine evaporates, then stir in the tomato paste, then the crushed tomatoes. Season with a little salt and pepper.
8. Return the veal to the Dutch oven, optionally salt both sides, and slowly add the rest of the beef broth.
9. Cover and simmer for 1½ hours, turning the meat every 30 minutes so it does not stick.
10. Remove the lid and reduce the sauce for another 30 minutes.
11. Gremolada: peel the lemon rind with a peeler, leaving most of the white pith off. Blend the rind with 3-4 tablespoons of olive oil and the parsley, pushing the mixture down as needed, until the rind is fully broken down. Set aside to spoon over the meat.
12. Polenta: bring about 5 cups (1.2 L) of water to a high heat. Slowly whisk in the cornmeal little by little, stirring often until it boils and thickens enough to start spitting. Season with salt and pepper and stir in a little olive oil or butter.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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