My picky husband gave this Osso Buco à L’arman with Orange Gremolata his endorsement!
These Braised Veal Shanks are slow-cooked until infused with flavor and perfectly tender and delicious!
Osso Buco Recipe
Years and years ago, I helped organize a neighborhood progressive dinner party. We went with an Italian theme and selected Osso Buco as our entree. Until the night of our party, though, I’d never tasted this dish made with veal shanks. Dorie instructed us to slow cook this bone-in cut of veal in an orange tomato sauce till the meat was fall off the bone tender.
Bill has always been a fan of veal, but this was a new preparation for him, too. And he fell hard. So I didn’t bat an eye when I purchased this pricey cut of meat from the butcher shop this week, knowing it would get rave reviews. Plus, it was a Dorie Greenspan recipe. I was certain of a delicious outcome when making this osso buco a L’arman.
What Is Osso Buco?
The Italian translation is “bone with a hole,” referring to the pieces of veal shank of which it’s made. An Italian comfort food, the shanks are slowly braised in a wine, herb and tomato sauce until perfectly tender. This version has a French twist with thyme, basil, and herbes de Provence. It’s often topped with a gremolata (see more below).
I’d add a slosh of red wine to her recipe to up the flavor complexity. If you ever see veal shanks at your market, consider making this scrumptious, comforting osso buco recipe.
Slow-Cooked Comfort Food
Even I was drawn in by the intoxicating aroma of this veal simmering away in the oven. It’s usually just cookies that get to me! And, as I predicted, the hubby raved about his dinner. Though he did think the orange zest was overkill. Sheesh. Score one for Dorie!!!
Are You Familiar with Gremolata?
Gremolata is a minced herb garnish typically served with osso buco. Usually made with parsley, lemon zest and garlic, Dorie tweaks her recipe to mimic the orange and basil in this dish. Dust your finished dish with orange gremolata right before serving.
See the full recipe on Serge the Concierge.
- 5 tablespoons, divided
- 2 medium onions, coarsely chopped
- 2 garlic cloves, crushed and peeled
- 1 tablespoon chopped fresh thyme (Arman used 2 teaspoons dried)
- 1 tablespoon chopped fresh basil (Arman used 2 teaspoons dried)
- 2 teaspoons herbes de Provence
- 1 28-ounce can whole tomatoes in tomato puree
- 5 medium tomatoes, sliced
- 2 chicken bouillon cubes, dissolved in ¼ cup boiling water
- Salt and freshly ground pepper
- 4 veal shanks, cut into 2- to 3-inch lengths
- 4 large carrots, trimmed, peeled, and thinly sliced
Heat a Dutch oven over medium heat and pour in 2 tablespoons of the olive oil. Add the onions, garlic, and herbs and cook, stirring to soften. Using scissors, reach into the can of tomatoes and snip the tomatoes into pieces. Add the fresh and canned tomatoes, liquid included, the bouillon. Bring the sauce to a boil, season with salt and pepper, then lower the temperature and let it simmer gently while you brown the veal.
Preheat the oven to 325 degrees.
Heat a large skillet over medium-high heat, and add 3 tablespoons of the olive oil. Pat the veal dry and season lightly with pepper. Brown the veal lightly on both sides. Remove from the pan and place it into the simmering sauce. Add some of the pan drippings to the sauce, too, if desired.
Place the carrots over the veal. Cut a circle of parchment paper just large enough to fit inside the Dutch oven and lay the paper on top of the osso buco. Simmer for 5 minutes more, then place the lid on the pot set in the oven
Cook the osso buco undisturbed for 2 hours, at which point the meat should be fork-tender. Carefully remove the lid and the parchment paper and, with a large spoon, skim any excess fat from the top before before serving. Sprinkle with gremolata to serve
Adapted from Around My French Table
Serving Size:1 veal shank
Amount Per Serving: Calories: 501Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 241mgSodium: 558mgCarbohydrates: 29gFiber: 8gSugar: 16gProtein: 67g
- 1/4 cup orange zest, finely chopped
- 1 clove garlic, minced
- 3 tablespoons minced fresh basil
- Salt and freshly ground black pepper
- Mix all ingredients in small bowl about an hour before serving. Cover with plastic to keep mixture moist.
- Sprinkle over plated osso buco before serving.
Amount Per Serving: Calories: 0Total Fat: 0g
More Slow Cooked Favorites!
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #49: Portion out healthy snacks for the week and have them close at hand to grab when you get a hunger pang. Make sure to include some protein like nuts or cheese to help keep you full longer.