First, do not feel intimidated with the number of ingredients, after all, you do not make this dish weekly, smile; and yes, is really easy to make. Furthermore, where can you get a meal like this for $10.26? Only in your own kitchen.
My Osso Buco recipe is easy and awesome; however, the only snag is that it takes 2 to 3 hours to cook in low temperature in the oven to break the conjunctive tissue and make the meat fall off the bone. Trust me, it’s worth it! I also used my own ingredients to make it taste even better than the traditional. Why use only salt and pepper to season when you can add other spices to bring the dish to the next level.
Approximate Prep and Cooking Time: 15 Minutes prep time and two plus hours in oven.
Approximate Cost: $41.02 or $10.26 per serving
Difficulty Level: ____Easy X Intermediate ____ Advanced
4 veal shanks, trimmed ($26.57)
1 tbsp. Angie’s Dry Seasonings (.40)
Kitchen twine (to secure shanks to the bone) (.10)
½ cup All-purpose flour, for dredging (.25)
1/3 cup of Angie’s basting oil ($2.00)
1 Med. onion, diced in cubes (.40) 2 carrots, diced in cubes (.30)
2 celery stalks, diced in cubes (.30)
5 cloves of garlic, chopped (.30)
1 sprig fresh rosemary or fresh oregano (.15)
4 sprigs fresh lemon thyme (.15)
4 bay leaf (.15)
2 tablespoons tomato sauce (.15)
1 cup of good red wine ($3.00)
4 cups beef stock ($2.50)
4 tbsps. of chopped flat-leaf parsley (.35)
1 tbsp. lemon zest (.15)
1 cup of Orzo ($1.25)
5 Baby Bella mushrooms (.55)
4 cloves of garlic, chopped (.30)
2 cups chicken or beef stock ($1.00)
1 tbsp. of Angie’s basting oil (.40)
1 tsp. Angie’s Dry Seasonings (.30)
Preheat oven at 350 degrees.
Clean the shanks, remove any excess moisture with paper towel, secure the meat to the bone with the kitchen twine, season each shank with my dry seasonings and dredge the shanks in flour, shaking off the excess.
In a large Dutch oven, heat the basting oil and when hot, add the tied veal shanks to
brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with my dry seasoning to
help draw out the moisture from the vegetables. Sauté until soft and translucent,
about 5 minutes.
Add the tomato sauce, (I don’t use tomato paste, is too sweet) and mix well.
Return the browned shanks to the pan, add the red wine, 2 cups of the beef stock or more if needed and bring to a boil. Your goal is to bring the cooking liquid level above the shanks before placing in the oven. (You can add more stock as needed.)
Turn the heat off and place the Dutch oven covered in the oven at 300 degrees for about 2 hours, or until the meat is falling off the bone. (Check after one hour for doneness) (Remember, all ovens cook differently)
To cook the Orzotto: (Cook the Orzotto after the shanks are done.)
In a skillet over med. heat, add basting oil garlic and chopped mushrooms to caramelize. Then add the Orzo and sauté for few minutes until a bit toasty.
Reduce the heat a bit and carefully, add 1 cup of beef stock enough to cover the orzo, stir and bring it to a light boil. Keep adding more stock and stir each time it begins to dry out until the orzo is covered.
Test after 5-8 minutes for doneness; it will be done in approximately under 10 to 15 minutes.
At this point taste the Orzo, the stock contains salt; however, you can adjust to taste with my dry seasonings. Serve immediately.
Back to the Osso Buco, once the meat is done, carefully remove the shanks from the pot, cut off the twine and discard. Also, remove any visible spices such as bay leaves.
Serve in a soup plate by adding a scoop of Orzotto, topped with a veal shank, pour sauce from the pot over the shank and sprinkle gremolata (chopped flat parsley and microplane lemon zest and a bit of garlic, done) over it.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.