Osso Buco
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 2-3 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dreid thyme
  • 3-4 fresh sage leaves (or 1 teaspoon dried)
  • ¼ extra virgin olive oil
  • 2 beef, veal, or bison cross-cut shanks, about 2 pounds
  • Salt and pepper
  • Flour, for dredging
  • 1 large carrot, diced small
  • 1 stalk celery, diced small
  • 1 medium onion, diced small
  • 1 cup white wine
  • 3 cups stock (I used a combo stock of chicken and pork but any will do)
  • 2 tablespoons tomato paste
  • 1 14-ounce can diced tomatoes
  • 1 small spaghetti squash, cooked until tender, then strands scooped out
  • 8 ounces thin spaghetti, cooked al dente
  • Chopped parsley, for garnish
  • Grated lemon zest, for garnish
Instructions
  1. Make a small bundle of the bay leaves, rosemary, thyme and sage in a piece of cheesecloth and tie with kitchen string; set aside.Heat the oil in a Dutch oven over medium high heat. While the oil is heating, season the shanks with salt and pepper and then dredge them in flour.
  2. Sear the meat on both sides until golden brown, about 2 minutes a side. Remove the meat to a platter and add the carrot, celery and onion to the pan. Cook, stirring frequently for 2 minutes, then deglaze the pan with the white wine, making sure to stir up any browned bits from the pan.
  3. Whisk in the tomato paste and add the diced tomatoes, stock, and the herb bundle then nestle the meat back into the braising liquid. Cover, bring to a boil, reduce to simmer, and then cook on very low simmer until the meat is tender and falls from the bone, about 3-5 hours. Remove the herb bundle and discard it.
  4. Remove the meat from the pot and cut the meat into pieces, discarding any fat or gristle, but saving the marrow bones for serving. Toss the spaghetti and squash with the braising liquid and pour onto a platter. Top the spaghetti with the pieces of meat and the marrow bones, then garnish with parsley and lemon zest before serving.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/03/osso-buco/