culinary_connoisseur
Culinary Explorer
I made this Osso Buco for my neighbor who just moved in, thought I'd welcome them with a delicious meal. 
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121.8 kB
1500×1001
121.8 kB
6 osso buco, tied equatorially with string
Kosher salt
Extra-virgin olive oil
1 large onion, coarsely chopped
2 celery ribs, coarsely chopped
1 fennel bulb, coarsely chopped
3 cloves garlic, smashed
Pinch crushed red pepper
3/4 cup tomato paste
2 cups dry white wine
3 bay leaves
1 fresh thyme bundle
Gremolata, recipe follows
1/4 cup finely chopped fresh parsley leaves
1 small clove garlic, minced
2 tablespoons freshly grated horseradish
121.8 kB
Step 1: Season the osso buco generously with salt.
Step 2: In a wide, flat pan, generously coat with olive oil and heat over high heat. Brown the osso buco well on all sides.
Step 3: In a food processor, blend the onion, celery, fennel, and garlic into a coarse paste. Once the osso buco is thoroughly browned, remove from the pan and set aside. Discard excess oil from the pan, add a fresh drizzle of oil, and heat again. Add the vegetable paste to the pan along with a pinch of crushed red pepper, salt to taste, and brown thoroughly. This step is crucial; take your time. Stir in the tomato paste and cook until it browns slightly, about 3 to 4 minutes. Pour in the wine and let it reduce by half.
Step 4: Preheat the oven to 375 degrees F (190 degrees C).
Step 5: Return the osso buco to the pan, adding water until the liquid level is even with the top of the meat. Taste the liquid and adjust seasoning with salt if necessary. Add bay leaves and a bundle of thyme. Bring the liquid to a boil, cover, and transfer the pan to the oven.
Step 6: Cook the osso buco for 1 hour. Check the liquid level and seasoning, adding more liquid if needed. Return the pan to the oven and cook for another hour.
Step 7: Remove the lid and cook for an additional 30 minutes. Take the pan out of the oven, transfer the osso buco to a serving platter, and skim any fat from the sauce, if necessary. Taste the sauce and adjust seasoning as desired.
Step 8: Remove the string from the osso buco and serve with sauce spooned over the top. Garnish with Gremolata and serve with a demitasse spoon for scooping out the marrow.
1500×1001
1500×1001
121.8 kB
1500×1001
121.8 kB
- Level: Easy
- Total: 3 hr 25 min
Ingredients
6 osso buco, tied equatorially with string
Kosher salt
Extra-virgin olive oil
1 large onion, coarsely chopped
2 celery ribs, coarsely chopped
1 fennel bulb, coarsely chopped
3 cloves garlic, smashed
Pinch crushed red pepper
3/4 cup tomato paste
2 cups dry white wine
3 bay leaves
1 fresh thyme bundle
Gremolata, recipe follows
Gremolata:
1 orange, zested1/4 cup finely chopped fresh parsley leaves
1 small clove garlic, minced
2 tablespoons freshly grated horseradish
Directions
126×95121.8 kB
Step 1: Season the osso buco generously with salt.
Step 2: In a wide, flat pan, generously coat with olive oil and heat over high heat. Brown the osso buco well on all sides.
Step 3: In a food processor, blend the onion, celery, fennel, and garlic into a coarse paste. Once the osso buco is thoroughly browned, remove from the pan and set aside. Discard excess oil from the pan, add a fresh drizzle of oil, and heat again. Add the vegetable paste to the pan along with a pinch of crushed red pepper, salt to taste, and brown thoroughly. This step is crucial; take your time. Stir in the tomato paste and cook until it browns slightly, about 3 to 4 minutes. Pour in the wine and let it reduce by half.
Step 4: Preheat the oven to 375 degrees F (190 degrees C).
Step 5: Return the osso buco to the pan, adding water until the liquid level is even with the top of the meat. Taste the liquid and adjust seasoning with salt if necessary. Add bay leaves and a bundle of thyme. Bring the liquid to a boil, cover, and transfer the pan to the oven.
Step 6: Cook the osso buco for 1 hour. Check the liquid level and seasoning, adding more liquid if needed. Return the pan to the oven and cook for another hour.
Step 7: Remove the lid and cook for an additional 30 minutes. Take the pan out of the oven, transfer the osso buco to a serving platter, and skim any fat from the sauce, if necessary. Taste the sauce and adjust seasoning as desired.
Step 8: Remove the string from the osso buco and serve with sauce spooned over the top. Garnish with Gremolata and serve with a demitasse spoon for scooping out the marrow.
Gremolata:
- Combine all ingredients in a small bowl.
It gives the meal a zesty, fresh touch that makes it even better. You are a lucky person to be your neighbor's welcome committee! Together, enjoy the dinner, and here's to many more get-togethers over delectable meals. 
🍽
