The Perfect Osso Buco

The Perfect Osso Buco
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Osso buco is an Italian dish of lamb shank braised with wine and vegetables. Recipe courtesy of Sirio NYC’s chef Massimo Bebber.

4
Servings
803
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup olive oil
  • 4 2 1/2-inch-thick pieces center-cut veal osso buco
  • Salt and freshly ground black pepper
  • 1/2 Cup all-purpose flour
  • 1 medium onion, minced
  • 1 medium leek, white and light green parts only, washed and minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 Cups button mushrooms
  • 1 Cup dry white wine
  • 4 whole fresh sage leaves
  • 2 sprigs fresh rosemary
  • 1 dry bay leaf
  • 3 Tablespoons fresh flat leaf parsley, chopped
  • 2 Cups peeled and crushed plum tomatoes
  • 1 Cup veal stock
  • 1 Teaspoon finely grated lemon zest
  • Risotto, for serving

Directions

Preheat the oven to 350 degrees F.

In a heavy pot over moderately high heat, warm the olive oil.

Generously sprinkle the osso buco with salt and pepper, then dredge completely in the flour.

Add the onions, leeks, carrots, celery, and mushrooms to the oil in the skillet and sauté, stirring frequently, until softened, about 4 minutes. Push the vegetables to the outside of the pan and add the osso buco. Sear each side of the osso buco until deep golden brown, about 8 minutes total.

Add the wine, sage, rosemary, bay leaf, 2 tablespoons of the parsley, the tomatoes, and stock, and bring to a boil. Cover the pot with a tight-fitting lid and transfer it to the oven. Braise until the meat is very tender, about 2 hours.

Remove the osso buco from the pot and pass the sauce through a strainer. Reduce the sauce on the stovetop. Prepare a gremolata by stirring together the lemon zest and the remaining 1 tablespoon chopped parsley. Serve the osso buco garnished with the sauce and the gremolata.

Serve the osso buco over to a bed of risotto Milanese (with saffron) and enjoy the dish.

Nutritional Facts

Total Fat
35g
50%
Sugar
53g
59%
Saturated Fat
26g
100%
Cholesterol
53mg
18%
Carbohydrate, by difference
104g
80%
Protein
21g
46%
Vitamin A, RAE
76µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
45µg
50%
Calcium, Ca
60mg
6%
Choline, total
34mg
8%
Fiber, total dietary
6g
24%
Fluoride, F
10µg
0%
Folate, total
92µg
23%
Iron, Fe
5mg
28%
Magnesium, Mg
25mg
8%
Niacin
4mg
29%
Phosphorus, P
93mg
13%
Selenium, Se
11µg
20%
Sodium, Na
1244mg
83%
Water
393g
15%
Zinc, Zn
2mg
25%