What’s the difference between pot roast and Osso Bucco? If you think that one is braised beef and other is braised veal, then the difference is primarily one of price. Of course, the real difference is in taste and the taste of Osso Bucco is incomparable. Pot roast is a wonderful comfort food, but Osso Bucco is lush, aromatic, sensuous, and romantic. The meltingly tender marrow is especially good. Works well with risotto or polenta.
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 large onion chopped
3 cloves garlic, minced
2 tbsp butter
2 tbsp olive oil
4 veal shanks
1/4 cup flour
1/4 tsp salt, oregano, thyme
1 bay leaf
pepper to taste
6 roma tomatoes, diced
1/4 cup chicken stock
1/4 cup dry white wine
1 tbsp finely grated lemon peel
1/4 cup parsley minced
1/4 cup freshly grated lemon peel
1. Try to purchase veal shanks that have a large central bone and lots of marrow.
2. Preheat the oven to 350. In a heavy lidded casserole, sauté in the butter until golden the onions, celery, carrots, and garlic.
3. Set aside. Dredge the veal shanks in flour, and in the same pan, add the olive oil and brown the shanks.
4. Season with salt, pepper, oregano, thyme and bay.
5. Combine the tomatoes with the onions, garlic, celery and carrots. Add to the veal shanks.
6. Add the wine, chicken stock, and the 1 tbsp of lemon peel.
7. Cover and bake at 350 for two hours, adding more liquid if needed.
8. Combine the additional lemon peel and parsley, using it as a garnish when you plate the dish.
Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 30 minutes
Oven Temperature: 350°F
Serving size: 1/4 of a recipe (20.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Recipe Type: Main Dish, Meat, Veal