Osso Buco
Posted: | Categories: Recipes | Tags:dinner inspo gluten-free
Osso Buco
Melissa Ben-Ishay
Savory Recipes
Sometimes, I let the grocery store inspire me when I go shopping. My husband asked me to get an impressive cut of meat one day just as I was about to head out, and I couldn't resist the beautiful osso buco I saw once I got there. With any cut of meat, I like to sear it and then slow-cook it, which gives it incredible flavor from the sear and an irresistible fall-of-the-bone texture—but the bone marrow in the veal shanks adds an extra dimension of flavor you can't get elsewhere. You can serve it with pasta, rice, or potatoes for a cozy, weeknight-friendly meal.
Ingredients
- 1 1/2 lbs. veal shanks (about 2 pieces)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 3 carrots, peeled
- 1 yellow onion, trimmed
- 2 celery stalks, trimmed
- 1 head garlic
- 1 tablespoon tomato paste
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon oregano
- 2 teaspoons sweet paprika
- 4 cups chicken or vegetable broth
Directions
Pat the veal dry with a paper towel and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil over medium-high heat in a high-walled pan. Once shimmering, add the meat and sear on both sides, about 2-3 minutes per side.
- While the meat sears, finely chop the carrots, onion, and celery, and roughly chop the garlic.
- Remove the meat from the pan and set aside on a plate. Add the veggies to the pan and sauté for 5-7 minutes, until translucent.
- Stir in the tomato paste, garlic powder, onion powder, oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toast for about 2 minutes, until it deepens in color.
- Return the meat to the pan and pour in enough broth to cover the meat completely.
- Cover the pan with its lid and bring the liquid to a boil, then lower the heat to simmer.
- Cook for 1 1/2 to 2 hours, until the meat is tender and falls off the bone.
