I am a huge fan of Osso Buco.
I have made variations of this for years. However, in my entire history of
osso-buco-ing, there is one version that stands out.
In its own field.
And it’s this one from cookeatFret.
You know Claudia, if you don’t, you need to.
This chick can cook.
Especially rustic Italian. Her specialty.
Follow this recipe to the letter. I did not change one thing. I even served the green beans with it.
You make this, people will talk about it for years.
I know, I made this last year.
They’re still talking.
Claudia's Osso Buco from cookeatFret
veal shank sliced in 2 - 3 inch pieces
2 - 3 T olive oil
flour for dredging
salt and pepper
3 ounces pancetta - finely chopped
6 or 7 anchovies - finely chopped
white wine - 1 cup
veal or chicken stock - about 2 cups
lightly flour the shank pieces and lightly salt and pepper
brown the shanks well on both sides in the olive oil
remove to a plate and set aside
add the pancetta to the pan and cook for about 5 minutes on low to medium heat
add the anchovies for about another 3 minutes and then the garlic for another 2
deglaze the pan with the white wine and reduce it down almost all the way
add back the veal and cover the meat halfway with the stock
cover the pan and simmer for 90 minutes
remove the shanks carefully - i didn’t tie mine and they held together just fine
strain the liquid that’s left in the pan (i saved the pancetta pieces for a pizza later in the week)
and then return strained liquid - i had about 2/3 cup - to the pan and add about 2 or 3 T butter to make a sauce.
Serves 2 happy humans!
Click here for a printable recipe!