To cook an Osso Bucco requires skill and right recipe. However if you have made it right, nothing tastes like Osso Bucco. Osso Bucco is an Italian word and refers to the veal shank bones the dish has. After making the Osso Bucco the right way, it is necessary to garnish it the right way to cherish every bite of Osso Bucco.
Ingredients
Half Cup Olive oil (Extra Virgin is better or you can use any vegetable oil)
Quarter cup melted butter
One onion choppers
Seven garlic cloves chopped
Half tea spoons of red pepper
Few green peppers chopped
One celery chopped
Half cup dry white wine
Quarter cup brandy
One tsp vinegar
2 tsp tomato paste
A few spring rosemary thyme and bay leaves –fresh
Two cups of chicken soup.
To prepare Osso Bucco almost 3 to 4 pounds of Veal Shank is needed however if you do not want to use Veal shank for any reason lamb shank can also be used.
In an oven with an ample space heat the oil over medium heat. And brown the shanks after applying salt and pepper. After the veal shanks have been browned put those aside for using them after the other ingredients have been prepared.
Make the broth by adding vegetables to the same pan in which the veal shanks have been prepared. After the vegetables have been prepared add white wine and brandy and cook again. Keep the heat at low and cook for 7~10 minutes. When these vegetables are ready add chicken soup and veal shanks and cook thoroughly for one and a half hour till the veal shanks become very soft.
Pour the broth in a dish and garnish. Add lemon peels to the garnishing.
Osso Bucco is ready to serve.
Osso Bucco
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