Delicious Braised Osso Bucco Recipe
CHEF: Harold Laman
PREP TIME: 20 min
COOK TIME: 3 HR
TOTAL TIME: 3 HR 20 MIN
- 4-1lb. Veal Osso Bucco
- ¾ cup diced carrot
- ¾ cup diced celery
- ¾ cup diced onion
- 1 T minced garlic
- 2 bay leaf
- 2 T vegetable oil
- ¼ cup all-purpose flour
- 1 pinch cayenne powder
- 2 oz. tomato paste
- 2 cups beef or chicken stock
- 1 cup red wine
- ½ cup marsala wine
- 2 cups whole crimini mushrooms
- 1 t kosher salt
- ½ t ground black pepper
- 1 T Lea and Perrins Worcestershire sauce
- Preheat oven to 350 degrees Combine flour, salt, black and cayenne pepper in a zip-lock bag.
- Heat heavy duty sauce pot over med-high heat. Add vegetable oil.
- Dry off any excess moisture off of the veal. Add to zip-lock 1 at a time and coat thoroughly with flour mixture.
- Place veal into sauce pot and brown all sides. Approximately 4 minutes each side. Remove veal from pot and reserve on a side plate.
- Add diced vegetables, garlic, and bay leaf into the sauce pot. Stir often with wooden spoon for about 5 minutes until they are tender.
- Add about 2 T of the flour mixture and stir into the pot coating veggies. Add paste, stir a few more minutes.
- Now deglaze the pot with the chosen stock, and both wines, stirring well arrange the veal into the pot with the bone marrow facing up. Cover the pot with a tight fitting lid.
- Place into the pre-heated oven and braise for 2h 15m.
- Add mushrooms and continue braising for an additional 15-20m. Taste sauce and season if needed with additional salt and pepper. Stir CAREFULLY to avoid meat falling off the bone. Serve with risotto/ polenta/ or wide pasta noodle like pappardelle.