Elegant Slow-Cooked Veal Osso Buco
Indulge in the rich and robust flavors of this Elegant Slow-Cooked Veal Osso Buco recipe. Inspired by traditional Italian cuisine, this dish transforms succulent veal shanks into tender, melt-in-your-mouth morsels, infused with aromatic herbs and complemented by a vibrant sauce. The key to achieving restaurant-quality results in your own kitchen lies in the meticulous browning of the veal, which enhances the overall depth of flavor, and the careful reduction of the sauce that follows cooking. Paired with a fresh gremolata, this dish is not only a feast for the taste buds but also a stunning presentation for your dinner table. Perfect for a special occasion or a cozy family meal, this Osso Buco will impress and satisfy! Prep time accounts for all activities leading up to the slow cooking, ensuring efficiency in your culinary endeavor.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
All-purpose flour
1/2 cup (no preparation required)
Veal shanks
4 (1-1/2 to 2-inch-thick (about 2-1/2 lb.))
Kosher salt
to taste (season to taste)
Fresh ground black pepper
to taste (season to taste)
Unsalted butter
2 tablespoons (no preparation required)
Dry white wine
1 cup (no preparation required)
Diced tomatoes
1 (14.5-ounce) can (no preparation required)
Low sodium chicken broth
3/4 cup (no preparation required)
Red onion
1 small (chopped (approx. 1-1/2 cups))
Carrot
1 medium (peeled, cut into 1/4-inch-thick rounds (approx. 1/2 cup))
Celery
1 stalk (chopped (approx. 1/2 cup))
Fresh thyme
5 sprigs (no preparation required)
Fresh flat-leaf parsley
3 tablespoons (finely chopped)
Lemon zest
1 tablespoon (finely grated)
Garlic
1 large clove (minced (approx. 1 tsp.))
Instructions
1
Start by placing the flour in a wide, shallow dish. Generously season the veal shanks with kosher salt and freshly ground black pepper, ensuring even coverage. Carefully dredge each shank in the flour, shaking off any excess. For added convenience, you may tie the shanks with kitchen twine to hold them together during cooking.
2
Heat a 12-inch skillet over medium heat and add unsalted butter. Once the butter melts and begins to foam, gently place the dredged veal shanks in the skillet. Brown the shanks for about 10 minutes, turning them once, until they are beautifully golden on all sides. Once browned, transfer the shanks to the slow cooker.
3
In the same skillet, add the dry white wine, scraping the browned bits from the bottom of the pan to release all the flavorful remnants. Pour this mixture over the veal shanks in the slow cooker. Add the diced tomatoes (with their juices), low-sodium chicken broth, chopped red onion, carrot rounds, chopped celery, and fresh thyme sprigs. Stir gently to combine ingredients, then cover and cook on low heat for 6 to 8 hours, or until the veal is incredibly tender and nearly falling off the bone.
4
Once the cooking time is complete, carefully remove the shanks from the slow cooker and transfer them to a serving platter. Keep them warm by covering with aluminum foil. Pour the remaining sauce from the slow cooker into a large skillet and bring to a simmer over medium heat. Allow the sauce to reduce for about 10 to 15 minutes, or until it thickens and measures approximately 2 cups. Taste and season with additional salt and pepper as needed.
5
While the sauce is reducing, create the gremolata by combining finely chopped fresh flat-leaf parsley, lemon zest, and minced garlic in a small bowl. Once ready to serve, plate the veal shanks and generously ladle the reduced sauce over each. Finish with a sprinkle of the gremolata for a bright and fresh contrast. Enjoy this elegant dish warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Elegant Slow-Cooked Veal Osso Buco?
The main protein used in this recipe is four veal shanks, approximately 1-1/2 to 2 inches thick, weighing about 2-1/2 pounds total.
What type of flour is required for dredging the veal?
The recipe calls for 1/2 cup of all-purpose flour for dredging the veal shanks.
Why should I use kitchen twine for the veal shanks?
Tying the shanks with kitchen twine helps hold the meat together during the long slow-cooking process.
What is the first step in preparing the veal?
Season the veal shanks generously with kosher salt and black pepper, then dredge them in flour, shaking off any excess.
How long should the veal be browned in the skillet?
The veal shanks should be browned for about 10 minutes total, turning them once, until they are golden on all sides.
What fat is used to brown the veal?
Two tablespoons of unsalted butter are used to brown the meat in a 12-inch skillet.
What liquid is used to deglaze the skillet?
One cup of dry white wine is used to scrape the browned bits from the bottom of the skillet.
What type of tomatoes are added to the slow cooker?
A 14.5-ounce can of diced tomatoes, including their juices, is added to the slow cooker.
How much chicken broth is needed for the recipe?
The recipe requires 3/4 cup of low-sodium chicken broth.
What vegetables are included in the slow cooker?
The dish includes chopped red onion, carrot rounds, and chopped celery.
How should the carrots be prepared?
The carrots should be peeled and cut into 1/4-inch-thick rounds.
Which fresh herb is cooked with the meat in the slow cooker?
Five sprigs of fresh thyme are added to the slow cooker to infuse the dish with aroma.
How long does the Osso Buco cook in the slow cooker?
It should be cooked on low heat for 6 to 8 hours until the meat is tender and falling off the bone.
What is the procedure for the sauce after slow cooking?
The sauce is transferred to a skillet and simmered for 10 to 15 minutes to reduce and thicken.
How much should the sauce be reduced by?
The sauce should be reduced until it measures approximately 2 cups.
How do I keep the veal warm while the sauce reduces?
Transfer the shanks to a serving platter and cover them with aluminum foil.
What are the ingredients for the gremolata?
The gremolata consists of 3 tablespoons of finely chopped flat-leaf parsley, 1 tablespoon of lemon zest, and 1 large minced garlic clove.
What type of parsley is best for the gremolata?
Fresh flat-leaf parsley is recommended for the best flavor and texture.
How is the gremolata used in the final presentation?
It is sprinkled over the plated veal shanks and sauce just before serving to add a bright, fresh contrast.
What size skillet is recommended for browning the meat?
A 12-inch skillet is recommended to accommodate the four veal shanks.
Is the onion used in this recipe red or white?
The recipe specifically calls for one small red onion, chopped.
How much garlic is needed for the gremolata?
One large clove of garlic, which is approximately 1 teaspoon when minced, is needed.
What is the key to achieving restaurant-quality flavor?
The key is meticulous browning of the veal and the careful reduction of the sauce after cooking.
Can I use salt and pepper at the end of cooking?
Yes, you should taste the reduced sauce and season with additional salt and pepper as needed before serving.
What does 'osso buco' mean in the context of this dish?
It refers to the traditional Italian style of preparing cross-cut veal shanks braised with vegetables and wine.
How many servings does this recipe provide?
Based on the use of four veal shanks, this recipe typically serves four people.
What temperature setting should be used on the slow cooker?
The slow cooker should be set to the low heat setting.
Is the lemon zest measured in tablespoons or teaspoons?
The recipe calls for 1 tablespoon of finely grated lemon zest.
How do I prepare the celery?
The celery should be chopped, yielding approximately 1/2 cup.
When is the best time to serve this dish?
This elegant dish is perfect for special occasions, cozy family meals, or any dinner where a stunning presentation is desired.