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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