Chef Maestro - Pizza, Pasta And Everyday Italian Recipes

Everyday Italian recipes from a professional chef inspired by the Italian cuisine


Osso Bucco Recipe


4 veal shanks,
1 large carrot,
3 stalks of celery,
1 medium onion,
2 cloves garlic,
1/2 cup beef stock,
1/2 cup red wine,
2 Tbsp. all-purpose flour,
3 roma tomatoes, sliced,
3 Tbsp. olive oil,
1 tsp. dried Italian mix herbs,
salt and freshly ground black pepper to taste.

Recipe: Heat the olive oil in a large skillet; dredge the veal shanks in the flour and brown them on both sides in the skillet at medium temperature. Remove the veal shanks from the skillet and put them in a roasting pan. Cut all the vegetables, except the garlic cloves, to 1 1/2-inch chunks and saute them in the skillet for 3 minutes. Add them to the roasting pan with the veal shanks. Deglaze the skillet with the red wine and beef stock and scrape the bottom with wooden spoon. Pour it over the veal shanks. Season with herbs, salt and pepper, cover with a lid or aluminum foil and braise the osso bucco in a preheated oven at 350 F for approximately 90 minutes, or until the meat falls easily off the bones. Uncover the osso bucco for the last 10 minutes of cooking. Strain the vegetables, and with the remaining juices make a delicious gravy by thickening it with the flour. Serve the osso bucco covered with the gravy and with some mashed potatoes or risotto. The bone marrow is one of the most delicious parts of the braised veal shanks osso bucco, so provide a small spoon for extracting it from the bones. And, of course, you can always slurp it if nobody looks.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!
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