This recipe is part of theEpicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Ingredients
Makes 4 servings
Step 1
1. Preheat the oven to 350°F. In a heavy pot over moderately high heat, warm the olive oil.
Step 2
2. Generously season the osso buco with salt and pepper, then dredge completely in the flour.
Step 3
3. Add the onion, leek, carrots, and celery to the oil in the skillet and sauté, stirring frequently, until softened, about 4 minutes. Push the vegetables to the outside of the pan and add the osso buco. Sear each side of the osso buco until deep golden brown, about 8 minutes total.
Step 4
4. Add the wine, sage, rosemary, bay leaf, 2 tablespoons of parsley, tomatoes, and stock, and bring to a boil. Cover the pot with a tight-fitting lid and transfer it to the oven. Braise until the meat is very tender and can be easily pulled apart with a fork, about 2 hours.
Step 5
5. Remove the osso buco from the pot and, if desired, reduce the sauce on the stovetop. Remove and discard the herb stems before serving. Prepare a gremolata by stirring together the lemon zest and the remaining chopped parsley. Serve the osso buco garnished with sauce and the gremolata.
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Reviews (5)
Back to TopWhere is it indicated that these are chops? They should be veal shanks!
pideja
Montréal
5/28/2015
I made this dish according to the directions with 2 exception: 1) instead of using the oven, I left the covered pot on a low flame on the stovetop for 2 hours, and 2) all herbs were fresh including the bay leaf. It was delicious, and the meat was falling off the bone. Very savory and satisfying on a cold night. There was more liquid than expected, but I'm saving this in the freezer to add to a future beef stew or to a tomato-based pasta sauce. I will make this again.
tgportwood
Boston, MA
11/15/2013
Let me start by saying that the only person who cleaned his plate was a guest who had already suffered two heart attacks. This was THE fattiest, greasiest dish I've ever made or eaten. Actually, I only tasted a bit of the little bit of meat the chop yielded--all the rest was fat. The would-have-been wonderful vegetables were simply saturated in grease. The topper was the 4.5 lbs of chops cost $32.00. Save your arteries and choose some other veal dish.
janetdianni
NY, NY
11/10/2013
Excellent recipe, I wrap the chops with thinly sliced pancetta before tying and flouring, adds to the meaty flavor also some garlic minced
Lou_Geoffrion
Ipswich, MA
5/1/2013
Perfect for a winters eve. I used a Dutch oven which reduced cooking time by 20 minutes. Also prepared the Gremolata with a clove of garlic and minced the lemon, parsley, and garlic into a fine Italian pixy dust. When the Gremolata hits the warm Osso Bucco at serving time it creates a wonderful complex amroma. I used Vermouth for the dry white wine. Side was rustic mashed potatoes to absorb the tomato sauce. Rich and filling meal, a little goes a long way. Leftover sauce will be used in a pasta dish. As my niece says "Veal is proof God loves us".
MaxStanley
Newington, The Paris of Connecticut
12/1/2012
