Osso Buco has a reputation as being one of the most decadent veal dishes you can expose your tastebuds to. This recipe is no exception. It's sure to melt in your mouth -- so let's make a veal.
At a glance
4 veal shanks
Salt and freshly ground black pepper
1/4 cup olive oil
2 onions, sliced
1 pound canned and peeled tomatoes; save 1/2 juice
Juice and 1/2 the grated rind of 1 orange
1 cup red wine
Dust veal with salt, pepper and flour. Heat the oil in a cast iron casserole. Sear the shanks, two at a time, on both sides; take care to not disturb the bone marrow. Remove shanks and set aside. In the same cast iron pan, cook onions over high heat until transparent, stirring with a wooden spoon. Add tomatoes and juice; reduce 5 minutes. Add orange juice, rind and wine. Return shanks to pan, keeping the heat high. Season with salt and pepper. Simmer, covered, for 1 to 1 1/2 hours or until the meat starts to come away from the bone. Serve with fettuccine or rice.
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