Veal Osso Bucco

Recipe adapted for kosher cooking from Saveur

Ingredients:

  • 6 slices of Grow and Behold Rose Veal Osso Bucco
  • 1 cup Grow and Behold beef bone broth
  • 1 cup of flour
  • 5 TBSP canola oil
  • 2 large onions, minced
  • 2 medium carrots, minced
  • 2 stalks celery, minced
  • 8 cloves garlic, minced
  • 2 TBSP tomato paste
  • 1 small bunch parsley
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • zest of 3 lemons
  • 1 bottle dry white wine
  • salt and pepper to taste

Directions:

  • Heat the oven to 325 degrees
  • Season osso bucco with some pepper and dredge in flour. Shake off the excess flour and transfer to a plate
  • Heat 2 TBSP of oil in a large¬†Dutch Oven, at a medium heat, and in batches, heat the osso bucco until browned on both sides.
  • Transfer the osso bucco to a plate and add the rest of the oil to the pot. Add the minced veggies (save a bit of the garlic) and cook until soft, scraping up the browned bits at the bottom of the pot.
  • Stir in the tomato paste and cook for an additional two minutes.
  • Tie a few sprigs of parsley and thyme together with kitchen twine and add to the pot, along with the osso bucco, stock, wine, and bay leaves. Bring to a simmer, add a little pepper to taste and cover the pot.
  • Move the pot into¬†the oven, and cook for ~3 hours, or until the veal is falling off the bone
  • Transfer the shanks to a plate and cover loosely with aluminum foil. Remove the herb bundle and heat up the pot until the liquid is reduced by half.
  • Add the shanks back into the pot, and cover with liquid. Chop the remaining parsley and mix with lemon zest and the remaining garlic, and sprinkle 1/2 of the mixture over the osso bucco (save the rest for mashed potatoes or rice!).
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4 thoughts on “Veal Osso Bucco

  1. Hi, Anna! Somehow, I didn’t see this recipe when I was planning my Italian Shabbat dinner this past week. I used the Osso Bucco recipe from “The Kosher Carnivore” by June Hersh. (Very similar to this. Oh, and your Rose Veal Osso Bucco slices were beautiful and enormous! 4 slices made 6+ servings!) I served it with green peas, and Saffron Shabbat Rice from Edda Servi Machlin’s “Clasdics of Italian Jewish Cooking.” And Italian Pear Cake from Rabbi Gil Marks’ “World of Jewish Entertaining.” It was a perfect meal for a frosty Friday night!

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