Osso Bucco

Osso Bucco

Main Course 

For authentic flavor, serve with gremolata, a mixture of finely chopped lemon peel, parsley and garlic.

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 small onion
  • 4 medium carrots
  • 1 stalk celery
  • 2 Tbsp olive oil
  • 1/2 cup white wine
  • 2 1/4 lbs veal shank
  • 2 1/2 Tbsp all-purpose flour
  • 1 (14.5 oz) can diced tomates
  • 1 2/3 cups veal broth
  • 1 Tbsp lemon zest
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 cloves garlic
  • 2 bay leaves

Preparation

1. Peel and roughly chop the onion. Peel and slice the carrots. Dice the celery.

2. Place the onion in the bowl fitted with the ultrablade knife. Mix at speed 11 for 10 seconds.

3. Replace the ultrablade knife with the mixer. Add oil and celery. Launch the P1 simmer program at 270°F for 5 minutes. After 2 minutes, add the white wine and continue to cook the remaining 3 minutes.

4. Roll the veal in flour. At the end of the program, add veal, carrots, tomatoes, broth and 1/2 Tbsp. lemon zest. Tie rosemary, thyme, garlic and bay leaves in cheesecloth; add to mixture. Season with salt and pepper. Launch the P2 simmer program at 200°F for 2 hours. 5 At the end of cooking, remove cheesecloth and sprinkle dish with 1⁄2 Tbsp. lemon zest. Serve with tagliatelle.