• Tommy Centola

Osso Buco

Updated: Jan 4

Osso Buco is translated Bone with a hole, referring to the marrow

in the bone. This is the ultimate roasted veal dish. There are two

versions. The older version is seasoned with cinnamon and bay leaf.

The modern version is the one you will likely find. Here is that version.

½ cup Flour

Creole Seasoning Blend

4 pieces Veal Shank with bone, cut to 3 inches

3 tablespoons Olive Oil

3 tablespoons Butter

1 medium Onion chopped

½ cup Celery chopped

½ cup Carrots chopped

4 cloves Garlic chopped

2 Bay Leaves

3 tablespoons Fresh Parsley minced

1 cup Marsala Wine

2 cups Chicken Stock or Broth

2 Tomatoes peeled seeded and chopped

In a large shallow bowl, season flour with Creole seasoning. Dredge

the veal shanks in the flour, shaking off the excess. In a large skillet

or Dutch oven, over medium heat, heat the oil and butter. Sear the

shanks on all sides. Make sure the bones don’t touch the pan to keep

the marrow in the bones. Add more oil and butter, if needed. Remove

the browned shanks and set aside. Add onions, celery, carrots, garlic,

bay leaves and parsley to the pan and cook until soft. Season with

Creole seasoning. Raise the heat to high. Add the wine and deglaze

the pan. Return the shanks to the pan. Add the stock and tomatoes and

drizzle with olive oil. Reduce heat to low, cover and cook for about

1½ hours or until the meat is tender. Baste the meat a few times while

cooking. Remove the cover and continue to simmer for 10 minutes to

reduce the sauce.

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