Around once a week on a day off from work I like to cook myself a little fancier meal. Recently I ventured into making an Osso Buco, something I have never tried before because it seemed intimidating. But this recipe turned out super easy and will 100% impressive your dinner guests. Check out this recipe for a mouthwatering and healthy Osso Buco.

Ingredients:

  1. 2 veal shanks, HEAVILY salted
  2. olive oil
  3. 1 onion small diced
  4. 1 carrot small diced
  5. 1 celery stalk small diced
  6. 1 TB tomato paste
  7. 1 cup dry white wine
  8. 1 container of chicken stock (will need 1-3 cups)
  9. 1 tsp fish sauce
  10. 1 bay leaf
  11. 1 rosemary sprig
  12. 2 TB tapioca flour/starch
  13. minced parsley to garnish

Instructions:

  1. Dry off your veal shanks and heavily salt. Heat up your braising pot over the stove to med/high heat, add oil and sear both sides of the shanks, 3-5 minutes per side until you have a good crust. Reserve to the side.
  2. Add a few tablespoons of water and scrape the fond (black stuff) off the bottom and reserve with the veal shanks, this will add flavor.
  3. Add more oil to the pot and add your onion, carrot, and celery. Cook until they are translucent and soft, around 10 minutes. Add your tomato paste and stir until a rusty red, around 3 minutes.
  4. Deglaze the pan with your white wine. Let it reduce by half over the heat.
  5. Add your veal shanks back to the pot. Pour chicken stock into the pot until it reaches 3/4 up the veal shanks, do not cover the shanks!
  6. Add your rosemary, bay leaf, and fish sauce. Bring the heat up to a simmer (low bubble), cover and simmer 45 minutes, make sure it never comes to a boil.
  7. After 45 minutes flip the shank over and cook for 1 more hour.
  8. Once the time is up check the shank and pull it out once it is fork tender, reserve to the side.
  9. Strain the liquid and remaining vegetables through a strainer, you want to keep the liquid and discard the solids. Put the liquid back into the pot and bring to a simmer, adjust the seasonings if it needs more salt.
  10. In a small bowl add your 2 TB of Tapioca starch and add 2 TB of cold water, stirring until mixed. Add this to your simmering liquid and bring to a hard simmer, stirring. The tapioca slurry should thicken the sauce, if you want it thicker, make another slurry and add it in the same way. The sauce should be thick enough to coat a back of a spoon.
  11. Plate the veal shanks and serve with the sauce and freshly minced parsley!
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