Biba S Osso Bucco Recipe

Ingredients for Biba S Osso Bucco

• Tomato Sauce
• 2 stalks celery, chopped
• Carrot
• Dried Porcini Mushrooms
• 4 cups chicken broth
• Marsala Wine
• Water
• 4 veal shanks (about 1 1/2 lbs each)
• Flour
• Salt
• Fresh Ground Black Pepper
• 4 tablespoons olive oil

How to Make Biba S Osso Bucco

1. Pat the veal shanks dry with paper towels and season generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the veal shanks on all sides until nicely browned (about 2-3 minutes per side). Remove from the pot and set aside.
4. Add the carrots, celery, and onion to the pot and cook until softened, about 5-7 minutes.
5. Add the garlic and cook for another minute until fragrant.
6. Stir in the tomato paste and cook for 1 minute, stirring constantly.
7. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
8. Return the veal shanks to the pot. Add the chicken broth, diced tomatoes, bay leaf, and rosemary.
9. Bring the liquid to a simmer, then reduce heat to low, cover, and braise for at least 1 hour and 15 minutes, or until the veal is fork-tender.
10. Remove the veal shanks from the pot and set aside. Skim off any excess fat from the sauce.
11. Increase heat to medium and reduce the sauce until it slightly thickens. Stir in the chopped parsley.
12. Return the veal shanks to the sauce, spoon the sauce over them, and serve immediately. Enjoy with creamy polenta or mashed potatoes!