Osso Bucco Recipe

From Nola Cuisine

The folks at Mr. Lakes Non-Pompous New Orleans Food Forum were talking about Osso Bucco last week and it gave me a huge craving for it. Here’s how I make my version of this classic. I serve mine with Toasted Orzo cooked “Risotto” style with some of the braising liquid instead of the traditional Risotto Milanese. I like Beef shanks cooked this way as well.

Osso Bucco Recipe with Toasted Orzo “Risotto” and Gremolata

4 Meaty Veal Shanks
Kosher Salt & Black Pepper
4 Tbsp Extra Virgin Olive Oil
1 Cup Onion, chopped
1/2 Cup Celery, chopped
1/2 Cup Carrot, chopped
1 1/2 Cups Fresh Tomatos, chopped
2 Cups Chicken Stock
3/4 Cup Dry White Wine
1 Bay leaf
2 tsp Fresh Rosemary, chopped
1 Tbsp Fresh Thyme, chopped

Preheat an oven to 250 degrees F.
Liberally season the shanks on all sides with the salt & pepper.
Get a dutch oven very, very hot, add the extra virgin olive oil and immediately add the shanks. Brown very well on all sides, remove to a plate.
Add the mire poix, and cook until tender, scraping any brownings from the bottom of the pan.
Add the tomatoes and a little salt, cook for 2 minutes, or until the tomatoes start to break down a bit.
Add the wine and cook until the alcohol burns off.
Add the herbs and return the shanks to the pot, as well as any accumulated juice on the plate. and some of the chicken stock, the goal is to have the liquid 3/4 of the way up the sides of the shanks. Cover with a tight fitting lid and place in the oven.
Braise for 2 1/2-3 hours, I like my Osso Bucco to be falling apart tender while still having some texture to the meat. Remove the meat to rest and Reduce the braising liquid slightly on the stovetop, then adjust the seasonings. Sprinkle each shank with a little Gremolata (recipe below) just before serving. Serve with the traditional Risotto Milanese or my Toasted Orzo cooked Risotto style.

Serves 2.

Gremolata Recipe

2 tsp Lemon Zest, minced
2 tsp Garlic, minced
2 tsp Italian Parsley, chiffonade

Mix ingredients together.

Toasted Orzo cooked Risotto style

I didn’t really follow a recipe for this, like risotto, I just added the hot stock in 1/2 cup additions until the pasta was tender.

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Unsalted Butter
1/4 Cup Onion, finely chopped
2 Tbsp Garlic, minced
1 Cup Orzo
3/4 Cup of the braising liquid from the shanks (before reduction)
Hot chicken Stock 3-4 Cups, seasoned
1/4 Cup Parmesan

Heat the oil and butter in a large saute pan. Add the onion and garlic and sweat until tender. Add half of the orzo to the pan and cook, stirring often until golden brown, add the second half and cook for 2 minutes more. Add the braising liquid to the pan, Cook until the liquid is completely absorbed into the pasta. Add stock, 1/2 Cup at a time, waiting until the previous addition is absorbed before each new addition. Add just enough stock until the pasta is just al dente. Stir in the parmesan, adjust the seasonings and serve.

Other braised meat recipe on this site:

Grillades & Grits Recipe

Check out my Index of All Other Recipes on this Site

5 thoughts on “Osso Bucco Recipe”

  1. Can’t wait to try your recipes! I cook my orzo the same except I add a little lemon zest and juice; might still be good with grillades…

  2. Hi, like your osso bucco recepie a lot, seems very back to basics. There’s a very interesting article on the origin of osso bucco on Wikipedia, that might interst the readers of this recepie that i highly recommend. Finally, a comment on the “Orzo”: I believe that it is Europe (where I live) is called “risoni”, and franckly – I don’t like it at all. I prefer the real thing on real italian rice!

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