Osso Buco

Our chef & founder Marco Canora’s recipe for a classic Italian dish! “Osso buco” translates to “bone with a hole” because its flavor is enriched by the bone marrow. The slow cooking ensures that the meat is meltingly tender, and would pair exquisitely with saffron risotto. 

Serves 4

Ingredients:

• 4 veal shanks (or ~1 pound per person)
• 1 cup red wine
• 1 medium red onion 
• 2 small carrots
• 2 stalks of celery
• 7 cloves of garlic 
• 3 sprigs of rosemary
• 2 tablespoons tomato paste
• Peel of one lemon
• 8 tablespoons olive oil 
• 3 cups Grassfed Beef or Signature Hearth bone broth

For the Gremolata:

• 1 cup fresh flat-leaf parsley leaves
• Grated zest of 2 lemons
• 1 garlic clove, peeled and chopped (optional)

Instructions:

1. 1. Season each veal shank with salt and pepper on each side. Lightly dredge with flour.
   2. Drizzle 4 tablespoons olive oil into a heavy pot or enameled cast iron on high heat 
   3. Sear each side of the shank well until brown on all sides. 
   4. Pour in red wine to start the deglazing process. Remove the veal shanks from the pan and set them aside in a large bowl or pan. Continue deglazing the pan and pour the remaining liquid into your bowl.
   5. Roughly chop your onion, carrot, celery, and garlic. Peel your lemon and de-stem rosemary sprigs. Add chopped veggies, rosemary, and half of the lemon peel and rosemary to a food processor until finely minced.
   6. In the same pot, add 4 tablespoons of oil and your minced vegetables. Season lightly with salt and pepper, sauté for 5-7 minutes. Add tomato paste and remaining lemon peel & rosemary, and incorporate into the vegetables. Sauté for another 10 minutes.
   7. Add Brodo and bring to a boil. Let simmer for 7 minutes to reduce & concentrate flavor.
   8. Add veal shanks back into the pot and baste with the veggie broth mixture. Cover and set into a 325-degree oven. 
   9. After one hour, baste the liquid again.  Cook for another hour or until meat starts to fall off the bone.
   10. Remove from the oven, add your gremolata and serve!

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