Osso Buco

Osso Buco

Biaggi’s, Chef Peter Schonman

Serves:
12 servings

Ingredients

  • 12 pieces or 7 to 8 lbs Cross-Cut Veal Shanks, 1-1/2 inches thick (IMPS/NAMP 338)
  • 1/4 cup Olive oil
  • 2 teaspoons Salt
  • 2 cups Chopped onions
  • 1 cup Finely chopped carrots
  • 2 tablespoons Minced fresh garlic
  • 3-1/4 cups Canned plum tomatoes, undrained, crushed
  • 2 cups Dry white wine
  • 2 teaspoons Dried basil leaves
  • 2 teaspoons Dried oregano leaves

Gremolata:

  • 1/4 cup Chopped fresh parsley
  • 2 tablespoons Lemon zest
  • 2 teaspoons Minced fresh garlic

Instructions

  1. Brown veal shanks in oil in batches. Remove shanks from pan; season with salt.

  2. Sauté onions, carrots and garlic in drippings in same pan 6 to 8 minutes or until tender. Stir in tomatoes, wine, basil and oregano; return shanks to pan. Bring to a boil; cover tightly. Cook in 325°F oven 1-1/2 hours or until veal is tender.

  3. Remove shanks from pan; keep warm. Degrease cooking liquid; reduce until slightly thickened. Keep warm.

  4. Mix parsley, lemon zest and garlic. For each portion: Plate 1 shank topped with 1/4 cup sauce. Sprinkle with 2 teaspoons Gremolata.


VEAL CUTS – IMPS / NAMP

Foreshank – 312
Hindshank – 337
Osso Buco – 1312, 1337