Veal Osso Bucco

Veal Osso Bucco

4 Servings

Ingredients:
  • 4 pieces veal osso bucco
  • ¾ teaspoons salt, coarse
  • ½ teaspoon pepper, black
  • 2 tablespoons olive oil, EV, plus 1 tbsp
  • 1 small carrot, chopped (1/2 cup)
  • 1 medium onion, yellow, chopped (1 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 2 cloves garlic, whole
  • 1 large tomato, chopped (1 cup)
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons flour, AP
  • ½ cup wine, dry white
  • 10 threads saffron
  • 1 cup orange juice, about 3 oranges
  • 2 each bay leaves
  • 1 sprig thyme , (or 1/2 tsp dried)
  • 1 sprig rosemary, (or 1/2 tsp dried)
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon whole fennel seed
  • 2 cups stock, veal
  • 3 curls lemon peel, to 4
Method:
  1. Preheat the oven to 375F.
  2. Season both sides of the osso bucco with the salt and pepper.
  3. Heat 2 tbsp of the olive oil in a large pot over high heat.
  4. Add the osso bucco and brown on both sides, about 10 to 15 minutes.
  5. Remove the osso bucco from the pot and reserve it.
  6. Leave the pot on the stove over high heat.
  7. Add the remaining olive oil to the pot, and then add the the carrot, onion, and celery.
  8. Stir well and allow the vegetables to soften and caramelize, about 4 minutes.
  9. Be sure to scrape the brown bits from the bottom and sides of the pot as you go.
  10. Add garlic, tomato and tomato paste.
  11. Mix and cook until the tomato softens, about 1 minute.
  12. Add the flour and stir until ingredients are well combined, about 1 minute.
  13. Add the wine and allow it to evaporate just until the mixture becomes a loose paste, 1 to 2 minutes.
  14. Stir in the saffron and orange juice.
  15. Return the osso bucco to the pot and turn the heat to low. Coat the meat in the sauce.
  16. Tie the bay leaves, tyme and rosemary together with butcher’s string (so that it can be removed easily before serving) and add to the pot; then add the red pepper flakes, fennel seed, stock and lemon peel.
  17. Cover the pot and bring the liquid to a low boil, then put the pot in the oven and cook at a lazy bubble for about 2 hours.
  18. Flip the meat over at the halfway point. It is done and ready to serve when fork tender.
  19. But the flavors will enhance if left in the fridge overnight and reheated the next day, so consider making this dish a day in advance.