Osso Buco (Beef Leg)
Traditional Italian gourmet classic of veal shanks in a chunky vegetable based sauce.

Recipe by Paul Mayville

While osso buco really does mean "beef leg" in Italian, what you really get is veal. The veal shanks are seared then braised until tender, and served with the leg bone intact. The marrow of the bone is a rich delicacy and not to be missed. Osso buco can be served alone or with risotto, its traditional accompaniment.

An interesting note regarding risotto is that it is very nearly Italian food law that it be served alone as an entree. Osso buco is the lone exception where risotto can be served as a side dish.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 veal shanks, cut three inches thick
• 1 small (or 1/2 large) red onion, chopped 1/2-inch dice
• 1 stalk celery, sliced 1/4-inch
• 1 medium carrot, sliced 1/4-inch
• 6 cloves garlic, minced
• 1 cup red wine
• 1 28-oz. can plum tomatoes, crushed and undrained
• 1 cup veal (or chicken) stock
• 3 tablespoons chopped fresh parsley
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• 1 pinch crushed red pepper
• salt and pepper, to taste

Gremolata

• grated zest of 1 lemon
• grated zest of 1 orange
• 2 cloves garlic, minced
• 2 tablespoons finely chopped fresh parsley

Directions

Heat olive oil in a large dutch oven or heavy pot over high heat and sear veal shanks on each side. Remove browned veal shanks and set aside.

Reduce heat to medium and add onion, celery, carrots, and garlic to pot and cook until softened; use more oil if necessary. Increase heat to high, add wine and deglaze pot. Return meat to pot and add tomatoes, stock, parsley, thyme, bay leaves, red pepper, and salt and pepper to taste. When pot begins to boil, reduce heat to low and simmer, partially covered, basting meat and stirring occasionaly, for about 1 1/2 hours or until the meat is tender. Add water as necessary to maintain enough liquid for the sauce, which should accompany each veal shank.

Combine ingredients for gremolata in a small bowl and toss over osso buco just before serving. Serve with risotto on the side.

Serves 4