- 4 (2-inch) center-cut veal hindshanks
- 1 medium red onion, diced small
- 2 celery stalks, diced small
- 1 large carrot, peeled and diced small
- 1 tablespoon chopped garlic
- 4 rosemary sprigs, chopped
- 3 cups beef broth
- 1 cup Italian red wine
- 1/2 cup olive oil
- All-purpose flour for dusting
- Zest from 1 large orange
- 1 tablespoon salt
- 1 tablespoon black pepper
- 4 (10-inch) strands butcher’s twine
Antonio’s Osso Buco
Osso Buco served at Antonio’s. This Italian specialty is made of veal shanks braised with olive oil, wine, broth and vegetables. Traditionally, osso buco is accompanied by risotto.
Method of Preparation
- Heat oven to 325 F.
- Use twine to tie hindshanks tightly in a circle around bone. Season with salt and pepper and dust with flour. Heat a wide saucepot on high and add oil. Sear shanks in oil, 4 minutes each side, until golden brown. Set aside.
- In same pot, add onion, celery, carrot and rosemary and saute for 2 minutes. Add garlic and cook until vegetables are tender, about 4 minutes.
- Deglaze pot with red wine and reduce about 5 minutes. Add beef broth and put hindshanks back into pot. Season broth with salt and pepper and cover with grated orange zest.
- Cover with aluminum foil and bake at 325 F for 2 hours. Let meat rest 10 minutes before serving.