Friday, October 8, 2010


Osso Bucco is a wonderful, melt in your mouth, braised shank in the traditional Milanese style.  Literally, Osso Bucco means "bone with a hole" because these are marrow bones.  I cook mine in my slow cooker for simplicity but you can certainly cook yours in a heavy pot in the oven.  Traditionally served over risotto, I like mine with pasta.  It is also tradition to use veal shank but you can easily use beef or pork.  When I'm cooking for a casual dinner I use beef because of the price.  Veal shank can be very pricey and pork shank is difficult to find unless you have a good butcher.


4 veal shanks
1 medium white onion, diced
1/2 cup grated carrot
2 stalks celery, diced
3 tablespoons dried parsley flakes
1 teaspoon dried rosemary
1 teaspoon dried thyme
8 ounces beef or veal stock
16 ounces canned crushed tomatoes
2 tablespoons tomato paste
6 small cloves garlic, minced
1 cup good white wine
1 tablespoon salt
1 teaspoon ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour for dredging


Heat butter and oil in a heavy skillet over medium heat.  
While the oil is heating, combine flour and 1 teaspoon of the salt in a bowl and dredge the meat in the flour.  
Lightly brown the meat on both sides and place the browned meat in the slow cooker. 
Add the vegetables to the skillet and cook to soften, stirring frequently.  Add spices and tomato paste and stir.  Add the wine and pour over the meat.
Add the tomatoes and the stock.

Cover and cook on medium for 5 hours.  The meat will be "fall of the bone" tender.  Carefully ladle the meat to a platter.  Use the sauce over your favorite pasta or rice.

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