4 (2" thick) pieces of veal shank,
1 cup carrot, cut into large chunks,
1 cup celery, cut into large chunks,
1/2 cup chopped onion,
1 Tbsp. minced garlic,
1 cup tomato sauce (optional),
1 cup regular flour,
3/4 cup red wine,
1 cup demi-glace or beef au-jus,
4 Tbsp. extra virgin olive oil,
2 bay leaves,
salt and pepper to taste,
1 lb. dry tagliatelle pasta noodles.
Original Italian recipe for Osso Bucco: Dust the veal shanks well with flour and sear them in a pan with the olive oil, until they are completely golden on all sides. Remove meat and set aside. In the same pan add the vegetables and sauté for 3-4 minutes. Deglaze with the red wine and scrape the bottom of the pan with wooden spatula. Add the demi-glace and bay leaves. (I personally prefer the Osso Bucco without tomato in the sauce). Season the sauce to taste. Place the veal shanks in a roasting pan and pour the sauce over them. Cover with aluminum foil and cook for 100-120 minutes in a preheated oven at 350 F, or until the meat is tender and comes easily off the bone. Serve over tagliatelle, which have been tossed with some of the Osso Bucco sauce. I have served the Osso Bucco almost always with risotto, but for this photo I served it with tagliatelle pasta.
Also, see my recipe for Lamb Osso Bucco.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.