Wednesday, September 4, 2013

Osso Buco with Mushroom Risotto

A while back, I visited the Hope Street Farmer's Market and purchased some Osso Buco from Pat's Pastured. Osso Buco is also known as veal shank and it really isn't that difficult to deal with. Don't be intimidated by its fancy name!

Let's break it down step by step. First, season with salt and pepper.

Do you see that white sheen wrapping the meat? Actually you should take that off. I didn't know. I left it there. Also, Jamie Oliver hinted that it's a good idea to tie the meat so that it will sit tight and stay on the bone.

Dredge it with all purpose flour.

Sear the Osso Buco in some olive oil.

Get your mirepoix ready. It's really just carrots, onions, and celery.

Chop them up, leave it on the side and grab a cute little tomato.

Get your herbs. Rosemary, thyme, and a bay leaf. All aboard!

Add white wine and beef stock and let it simmer in the flavor jacuzzi. Cover and leave them alone on low. Do not disturb their spa session. Let them braise for at least a good 2 hours.

Do a little magic dance and make some risotto or mashed potato for the side.



  1. Heelllo jezika.. I order one for my first sleepover after you're back. Thanks jessicaa <3

  2. Oh Jess,,, this is so good!!!!!!!! save one for me im starving!!!