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Osso Bucco

Osso Bucco

I love making hearty fall and winter dishes.  This week I decided to take off my beloved sandals and surrender to the cooler weather.  I love the brisk mornings and sleeping at night with the cool breeze flowing into my room.  After hitting the gym in the morning I decided to stop at my neighborhood butcher and make an easy, but delicious Osso Bucco for dinner.  I decided to add bitters, but you can leave it out if you don’t have any on hand.  


1/2 Cup Olive Oil

3 Veal Shanks (1 Pound Each)

1 Cup Unbleached Flour

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Chopped Onion

1 Chopped Carrot

1 Chopped Celery Stalk

1 Cup White Wine

2 Tablespoons Bitters

2 Tablespoons Tomato Paste

3 Cups Chicken Stock

5 Sprigs Fresh Rosemary

4 Sprigs Fresh Thyme

1 Bay Leaf

Chopped Italian Parsley For Garnish

Lemon Zest For Garnish

Heat olive oil in Dutch oven over medium-high heat. Dredge veal shanks in flour. Brown all sides, remove, set aside. In same pan, sauté onions, carrots, and celery until soft. Stir in white wine, tomato paste, chicken stock, bitters, rosemary thyme, and bay leaf. Add veal, cover and simmer over a low heat for 1 1/2 to 2 hours. Stir every 20 minutes.  Add more chicken stock if needed.  Remove from heat and serve topped with chopped parsley and lemon zest.  I served mine over mashed potatoes. Serves 4


Victoria Glavin Hart