Looking for a delicious and satisfying meal that won’t take hours of your time to make? Look no further! Join me in my Easy Kitchen as I show you how to make osso buco di vitello con polenta in just 15 minutes. With this simple and flavorful recipe, you’ll be ready to invite a few friends and enjoy this memorable meal without spending all day in the kitchen. Let your oven do most of the work to create a succulent and satisfying meal. Subscribe to Marisa’s Easy Kitchen for more quick and tasty recipes!
For the full step-by-step recipe and special notes, check out my website.
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Osso Buco (Season 1, Episode 5)
INGREDIENTS
½ cup plain flour (can substitute gluten-free flour)
6 veal shanks (at least 2″ thick)
Sea salt to taste
Black pepper to taste
4 tbsp olive oil
1 large onion finely chopped
1 large carrot peeled, finely chopped
2 celery ribs finely chopped
2 tbsp tomato paste optional
2 garlic cloves crushed
¾ cup red wine
400 g can tomatoes crushed (preferably Italian San Marzano)
½ cup veal or beef stock preferably homemade
1 sprig of fresh thyme
1 sprig fresh rosemary
1 tsp dried oregano
2 dried bay leaves
INSTRUCTIONS
Preheat oven 325℉.
Be sure to purchase the best veal shanks you can afford, at least 2” thick.
Dry veal shanks with paper towels. With scissors, make a few snips through membrane that holds shanks together to prevent meat from curling up.
Generously salt and pepper both sides.
Dredge in flour, shaking off excess.
Heat oil in heavy roasting pan. On high heat, add shanks to sear well on both sides, forming a golden crust. Remove and set aside in bowl.
Reduce heat to medium and add chopped vegetables. Stir with flat-edge wooden spoon to scrape off any bits formed from searing. Stir in tomato paste, if using.
Add garlic now so it does not burn.
Add red wine and simmer for few minutes.
Add stock.
Add tomatoes.
Add herbs.
Once simmering, add shanks to nestle in mixture. Add remaining juices from bowl.
Season well with salt. Take caution if using salted stock.
Lay parchment paper directly on surface to prevent discolouration.
Cover tightly with foil and bake for about 2 – 3 hours (depending on the thickness of shanks) or until meat is fork tender.
If there is a lot of liquid, remove foil in the last 30 minutes to reduce sauce.
Use a spatula to lift the shanks out as they are very tender and can fall off the bone very easily.
Serve with hot creamy polenta, buttery mashed potatoes, or risotto. Ladle extra sauce over meat. Garnish with fresh herbs.
For my no mess no fuss polenta, check out my website.
#marisamariella #marisaseasykitchen
#ossobuco #traditionalitalianfood #easyitalian #cookingforlove #vealshanks #shanks #cucinaitaliana🇮🇹 #cucinatradizionale #italianfood #cookingathome #italiancuisine #cooking #cookingshow #cookingrecipes
@nardini_specialties for incredible veal shanks
@c14hamilton
Hello welcome to this episode of Marissa’s easy kitchen I’m so excited about this meal you know during the week we’re always so busy trying to get dinner on the table but on the weekends we really like to just sit down and enjoy a wonderful meal but we don’t want
To spend hours in the kitchen so this episode is perfect I’m going to start off with an oo buenta so that’s really V shank with a cornmeal porridge sounds so much nicer in Italian doesn’t it so here we go I’ve got some beautiful Oso Buco here so I’ve
Got six of them so this would serve obviously six people uh if you want leftovers then you know you decide how many you want to make I’m going to dry up the meat first because we want to get a really nice sear and we’re going to uh
Season this now with some salt and pepper you know when you make friends with a butcher it’s always a good thing right because you can ask him or her to give you some really nice cuts of osuko so be generous with the salt here I like
Using sea salt uh you can even use kosher salt if you like so be generous with the salt and I have some black pepper as well and the dredging of the flour is also really key if you want to keep this glutenfree then of course don’t use the flour uh the sauce won’t
Be as thick but that’s okay it’ll still be delicious so just continue you with the black pepper and some salt this is going to be delicious this is one of those dishes that your whole house is going to smell wonderful for the whole afternoon while it continues
To bake in the oven all right and I just have some allpurpose flour here when you’re dredging you’re actually going to dip it in the flour but you can’t just sear it up like this you want to give it a really nice shake and get rid of the
Excess flow FL so you’re going to continue to do this and then we’re going to give it a really nice sear so with the steering start off with some olive oil and you want to make sure that your pan is nice and hot and that
Your ve uh Shanks are ready to go so you place them in the frying pan just a little bit of oil and don’t touch them so that’s the important part of the sear you want to get a really nice crust on the ve anytime you’re searing meat
That’s what you want to do so that’s probably going to take about two three minutes per side you’re going to flip them over again don’t touch make sure that it’s uh getting a really nice crust and then you’re going to take it out of the pan and we’re ready to go to the
Next step so these have seared up beautifully and I want you to notice that sometimes the ve shank will curl up a little a little bit so what you can do is use a pair of scissors and just give it a little snip just on the edge where
The um layer of tendon or membrane is holding it together and that’ll keep it nice and flat so for each one if it’s curling up a little bit just give it a little snip and it’ll be fine so take a look at what’s in this beautiful pan
This adds so much flavor to the dish so we’re we going to start off with finely chopped carrots so these are very uh thinly diced and we’re going to add this let’s turn down our stove a little bit we’re going to add some chopped celery so that’s about one large carot and
Maybe two sticks of celery and then we have about one uh large diced onion so again you want these pieces to be really small because as they cook up in that sauce it’s getting to give it such nice body it’s going to be delicious so I
Don’t want to add the garlic yet because I don’t want it to burn so this is start going to start to sweat a little bit and it’s going to pick up all those tasty morsels in the pan so this has now been maybe uh 3 or 4
Minutes I’m going to add a little bit of salt we want to layer the uh herbs and the salt to the dish I have have some black pepper as well I have some oregano I’m going to add my garlic now so that’s about two cloves of H finely
Diced or minced garlic I’m going to give this another go get that garlic nice and cooked up and if you’d like again to keep this glutenfree then of course you w you’re not going to dredge your ve Shanks um if you are okay with flour
Then you can add maybe a teaspoon or so of flour right now and going to give that a good cook and that’ll help to thicken up the sauce you don’t really want a gravy type sauce it’s not really that consistency um but it’s not just the juice either so just a little
Thickened so that’s cooking up and now we’re going to add some uh wine actually I have a little bit of tomato paste too you can add that now as well that’s about a teaspoon or so of tomato paste if you don’t have tomato paste then you
Can just simply leave it out some also buco recipes are uh without tomato uh so mine here does have a tomato base and so the tomato paste adds a nice richness okay so now I think I’m ready to add the wine so I’ve got a nice dry red
Wine I tasted it before it’s delicious so we’re going to add that wine and that’s going to help remove more of those tiny little bits it’s called The Fond delicious part of the base here so this is going to cook about another minute and then we could add the tomato
Sauce so I’m going to pretend that a minute’s gone by and I’m adding my crushed tomatoes if you don’t have crushed tomatoes then certainly you can have a little bit of tomato sauce uh I just have uh crushed tomatoes so that’s really good look at this some people
Would like to use white wine uh I like the red um because that’s what I’m going to drink with the meal afterwards so I like using the red and as far as the herbs go I have finally chopped Rosemary and Thyme you know use the herbs that
You know you like and I’m also going to add two bay leaves so these will pick out later we don’t want to eat those and if you don’t like the little green bits of the herbs then you can certainly just put in uh the sprigs of the Rose
Rosemary in the time and then pick them out later so we’re ready to add our Shanks back to this so we’re going to try to be careful that the shanks don’t fall apart uh right now they’ll hold their shape but as they cook they’ll get so tender that when you plate them up
You really do want to be careful that the meat is not falling apart it’s going to be hard because it’ll just be so tender and my last shank here and just tuck them on in nicely and see that I’m going to add that juice in
There and clean up my pan and it’s ready for the oven so it’s going to be 350° oven and it’s going to cook about 2 hours 2 and 1 half hours what I like to do is add a piece of parchment paper right on the top like that and then
Cover it up with foil so you can actually just leave it in the oven and not really worry about it um you can check it after about 2 hours it might need maybe another half hour you can turn the shanks over again being very careful not to uh make the meat
Fall apart and then you’ve got a delicious dinner wait till you see the side that goes with this the alsoo bual has cooked over 2 and 1/2 hours how do I know it’s done because when I pierce it with a fork it just falls apart so my
Pent I just finished it up by adding a couple of tablespoons of butter I tasted for salt and I gave it a good whisk and of course the Pano grated Pano on it and I spooned that into the dish here uh decorated with a sprig of Rosemary and
Thyme poured myself a big glass of robust dry red wine and dinner is served