Sunday, September 4, 2022

Dd's Osso Bucco


Lamb Osso Bucco


OSSO BUCCO

Adapted from Dd’s Table Talk

 

2 veal shanks, 3-inch thick, 1# each

garlic salt and freshly ground black pepper

flour, for dusting

1 TB+ 1 TB olive oil, divided

½ medium carrot, chopped

1small onion, chopped

1 rib celery, chopped

1 large tomato, chopped

4 cloves garlic, chopped

1 1/2 heaping tablespoons tomato paste

2 c. beef stock

2 c. red wine

½ tsp. dried thyme

2, 3-inch orange peels

Salt and freshly ground black pepper

 

Generously season shanks with garlic salt and pepper. Dredge in flour well.


In a saucepot over medium high heat, brown shanks in olive oil. Remove. 


Add remaining olive oil into saucepot; sauté vegetables and garlic.  Stir in tomato paste until well combined. Return shanks into saucepot. 


Add stock, wine, thyme and orange peel. Bring to a gentle simmer.  Cover; leaving lid slightly ajar.  Simmer 2 hours. Turn shanks over every 30 minutes.

 

Transfer shanks to a serving platter.  Bring sauce mixture to a boil and reduce. Check for seasoning, adding salt and pepper as needed. 


For service spoon sauce over shanks.  Serves 2.

7 comments:

Anonymous said...

That looks so delicious!



Izsmom

Honolulu Aunty said...

Beef shanks. Unreal stuff - I made the beef stew recipe that you posted about and it was SO good because of the shanks.

K and S said...

looks super tender

Chet Colson said...

What's appealing is the aesthetics of the presentation, the color contrast of the pasta and the entree'.Bravo Dd !!

jalna said...

Izsmom, it does yah!

Aunty, that makes me happy.

Kat, yup.

Chet, LOL!

Anonymous said...

I love osso bucco, especially when someone else cooks it! :)
V

Erick said...

Wow, looks like it was made in a restaurant.