Osso Buco

Name: Osso Buco
Prep time: 15 min
Cook time: 2 min
Total time: 17 min

Ronnie Fein • Oct 22, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

Osso Buco

Prep Time 15

Cook Time 2

Total Time 17

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Servings

Instructions

Dredge the veal shanks in the flour and shake off excess. Heat the olive oil in a deep sauté pan over medium heat. Brown the meat on both sides, turning the shanks occasionally. Remove the meat from the pan. Add the carrot, onion, celery and garlic and cook the vegetables for 3-4 minutes, stirring them occasionally. Add the lemon peel, wine, stock, tomatoes and tomato paste to the pan and stir them in. Bring the ingredients to a simmer. Return the meat to the pan. Sprinkle the ingredients with the salt, pepper and basil. Cover the pan and simmer over low heat for about 2 hours or until the meat is very tender.

Category: RecipesDinner

Diets: MeatBeef · Veal

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.