Osso Bucco takes time but is well worth the effort. Do take time to seek out veal for this recipe—its extra tenderness and more subtle flavor work wonders with the porcini risotto.
For the Osso Buco
- 4 pieces veal hindshanks, sliced 2 inches thick by your butcher
- Freshly ground black or white pepper
- 2 tbsp. olive oil
- 3 medium carrots, cut into ½ inch cubes
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 2 medium cloves garlic, thinly sliced
- 3⁄4 cup tomato paste
- 3 cups dry red wine
- 2 1⁄2 cups veal stock or substitute beef stock
- ½ of a medium orange, zested and juiced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 medium turnip, cut into ½ inch cubes
- Porcini Risotto, for serving (recipe follows)
For the Gremolata
- ½ medium orange, zested
- ½ small lemon, zested
- ½ large bunch flat-leaf parsley, finely copped
- 1 small clove garlic, minced
- Olive oil
Tie each piece of osso buco with butcher’s twine to keep the meat from falling away from the bone during cooking. Season the meat generously on both sides with salt and pepper.
Preheat a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. When the oil is very hot but not yet smoking, carefully add the veal pieces, leaving as much room between them as possible. Let cook, turning once, until well browned on both sides, 8 to 10 minutes total. Remove and transfer to a platter. To the Dutch oven, add 2⁄3 of the chopped carrot, the celery, onion, and garlic. Stir in the tomato paste and let cook until darkened slightly, 1 to 2 minutes. Pour in the red wine, veal stock, orange juice and orange zest, bay leaves, and thyme sprigs, and stir to scrape up any browned bits off the bottom of the pan. Add the veal pieces back to the pan (they should be submerged about ¾ of the way in the sauce; if needed, add a little water to the braising liquid). Bring to a boil, then reduce to a simmer and let cook until the meat is tender but not quite falling off the bone, about 1 hour 30 minutes.
Meanwhile, in a small bowl, combine the orange and lemon zests, the parsley, and the minced garlic. Drizzle with enough olive oil to achieve the consistency of a loose paste or thick sauce. Season with a pinch of salt and set aside.
Remove the osso buco pieces and transfer each to an individual serving plate. Cut away the twine and discard.
Transfer the braising liquid and vegetables (discard the bay leaves and thyme sprigs) to a blender and puree until smooth. Add back to the Dutch oven, add the turnips and the remaining chopped carrots and bring to a boil. Cook until the vegetables are al dente, about 5 minutes.
Serve the osso buco with the porcini risotto. Drizzle with the sauce, and garnish with a little of the gremolata and the cooked turnips and carrots.
- 8 cups mushroom stock or substitute beef stock
- 2 1⁄2 tbsp. salted butter
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 cup arborio rice
- Salt, to taste
- 2 heaping cups porcini mushrooms, washed, patted dry, then coarsely chopped
- Grated parmesan, to garnish
In a medium saucepan, bring the stock to a low simmer.
In a medium-large saucepan over medium-high heat, melt the butter and add the shallot; cook, stirring, until softened, about 2 minutes. Add the rice and season generously with salt; stir to coat with the butter. Ladle in about ½ cup of the stock and reduce the heat to medium; cook, stirring almost constantly, until the liquid is almost absorbed. Repeat until all of the stock has been used and the rice is just tender and looks thickened and creamy. Add the porcini and cook, stirring, until just tender. Taste and adjust the seasoning as needed.
Transfer to individual plates and garnish with grated parmesan to taste.