Osso Buco means hallowed bone–a dish traditionally made with veal, white wine and veggies. It’s an Italian classic you’ll find on restaurant menus but less often see made at home. It’s really no different than making a beef stew or another slow braised meat. The veal is a little pricier but that’s why we made it for our Christmas Day dinner. We put it over homemade pappardelle noodles but it would be great over polenta or risotto too. Here’s my version of veal osso buco:
- 5-6 veal osso buco
- 3 carrots
- 3 celery
- 3-4 garlic cloves
- 1 small onion
- 1 cup or so white wine (make sure it’s wine you would drink or don’t cook with it)
- 1/2 cup chicken broth
- Bay leaf
- 2 tbsp or so flour
- 1 can san marzano chopped tomatoes
- Fresh chopped parsley for garnish
- Grated parmigiano reggiano for topping
- Dab of butter
- Olive oil
- Salt & pepper
You can find our homemade pasta recipe here. For this night we actually cut the recipe in half and rolled it by hand. It served 4 people with some delicious leftovers for lunch.
Take your veal out of the fridge and bring to room temperature. Season with kosher salt and fresh cracked pepper.
Chop your veggies and garlic.
Place dab of butter and olive oil in large dutch oven and sear veal on both sides until brown.
Add your veggies. Stir and let saute in the oil for 2 minutes.
Then add your flour to the veggies and combine.
Add in your white wine and reduce down by 1/4 or so. Then add in your chicken broth and tomatoes.
Put your bay leaf and thyme in the pot. Bring to a boil and then let simmer for 2 hours or more.
The meat will fall off the bone.
If you are making pasta. Carefully remove the meat to a separate dish and add your cooked pasta to the sauce to incorporate.
Then plate your pasta and veal. Garnish with fresh chopped parsley and fresh grated cheese.
Nosh n Mangia.