Osso Buco

This is not a traditional Italian recipe, but I think you’ll like it. I used Port wine instead of white wine. If you’re wondering if that made the osso buco sweet, it didn’t. I also used a rub instead of dredging the veal shanks in flour so this recipe is 100% gluten-free. The sauce thickened up just fine without it and it was really tasty.

Ingredients for rub:

2 veal shanks

3 tsp brown sugar

1 tsp cumin

1/2 tsp Aleppo pepper

1/8 tsp cayenne pepper

1/2 tsp smoked paprika

1/4 tsp white pepper

1/4 tsp sage

1/2 tsp salt

Put all the spices on a plate. Feel free to improvise with your spices, but do include the cumin, brown sugar and some kind of red pepper. Those ingredients are the most important. I just use my hands to combine the spices. Then dredge the veal shanks in the rub and then place in a hot pan with two tablespoons olive oil. Brown each side of the veal shank for a minute or two. It should be be a nice dark brown colour. Remove and set aside.

Other Ingredients:

2-3 tbsp olive oil

1 carrot, chopped

1 celery stalk, chopped

3 shallots, chopped

1 serrano pepper, without seeds and chopped

5 cloves of garlic, cut in half

1 sprig of rosemary

4 sprigs of thyme

1 bay leaf

12 cherry tomatoes

1/2 tsp salt

1/3 cup Port

3 cups beef stock

1 tbsp tomato paste

Add the vegetables and salt to the same pan. You may need to add another tablespoon of olive oil. Cook them for just a couple of minutes. I cook them just long enough to caramelize them a little. They will continue to cook in the stock later. Now add the Port and deglaze the pan. Allow the Port to reduce a little. Then add the tomato paste and beef stock. Bring to a boil. Turn down to low heat and add seared veal shanks. The stock should cover the veal shanks 3/4 of the way.

Put the lid on your oven proof pan and put it in the oven. Cook for approximately 3 hours at 300 degrees. Turn them over once or twice while the shanks braise in the oven. While that’s happening prepare the gremolata.

Ingredients for Gremolata:

2 tbsp chopped parsley

1 tbsp lemon zest (1 lemon)

1 diced garlic clove

You can never have too much gremolata.

The osso buco is ready when it’s nearly falling off the bone. You can tie butcher’s twine around the shanks in an effort to keep them on the bone. As you can see, I didn’t do that. I’m out of twine right now.

Top with the osso buco with the gremolata. I like larger pieces of lemon rind and garlic, but you can cut them up smaller if you like. You’ll notice I added a little orange rind too, but I wouldn’t do that again. You can drizzle a little olive oil over the gremolata too if you want. It’s up to you.

Serve the osso buco with the carb of your choice. Mashed potatoes are always a good choice when you have lots of sauce. Orzo pasta or polenta would be good options too. Just serve it with a baguette and sop up that sauce with it. I’m getting hungry again.






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